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HARVARD Citation
Pouzo, L. et al. (n.d.). Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed. Meat science. pp. 7-13. [Online].
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Pouzo, L. et al. (n.d.). Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed. Meat science. pp. 7-13. [Online].