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Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage

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Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

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Decomposition of myclobutanil and triadimefon in grapes on the vines and during refrigerated storage

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Peroxidation potential of lipid emulsions after compounding in all-in-one solutions

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