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Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle

Jacob Holm Nielsen, Bente Sørensen, Leif H. Skibsted, Grete Bertelsen

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Key concepts: TBARS, Hexanal, Lipid oxidation, Chemistry, Food science, Thiobarbituric acid, Cooked meat, Lipid peroxidation

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