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FOOD SCIENCE  2013, Vol. 34 Issue (11): 130-133    DOI: 10.7506/spkx1002-6630-201311029
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Kinetic Charateristics of Lipid Oxidation in Sausages as Affected by Temperature
WANG Qiang
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
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