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Conference papers

Influence of maturation and cooking treatments on lipid peroxydation and antioxidant statue of bovine meats

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Conference papers
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https://hal.inrae.fr/hal-02751208
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Submitted on : Wednesday, June 3, 2020 - 5:40:06 PM
Last modification on : Tuesday, September 21, 2021 - 11:58:02 AM

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  • HAL Id : hal-02751208, version 1
  • PRODINRA : 19299

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Denys Durand, E. Thomas, Alain Peyron, Dominique Gruffat, Dominique Bauchart. Influence of maturation and cooking treatments on lipid peroxydation and antioxidant statue of bovine meats. 7. International Symposium on the Nutrition of Herbivores, Sep 2007, Pékin, China. ⟨hal-02751208⟩

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