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HARVARD Citation
García-Lomillo, J. et al. (2017). Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties. Lebensmittel-Wissenschaft + Technologie =. pp. 85-91. [Online].
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García-Lomillo, J. et al. (2017). Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties. Lebensmittel-Wissenschaft + Technologie =. pp. 85-91. [Online].