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PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE | 59 |
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PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE | 1 | 0 | 1 | 1 | 6 | 9 | 4 |
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