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KMID : 0881719990140010027
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Journal of Food Hygiene and Safety
1999 Volume.14 No. 1 p.27 ~ p.33
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Effects of Phytic Acid Content, Storage Time and Temperature on Lipid Peroxidation in Muscle Foods
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Abstract
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KEYWORD
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Phytic acid, Lipid peroxidation, Beef round, Chicken breast, Halibut, Pork loin
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