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Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

Animal PhysiologyAnimal PerformanceLipid AnalysisBiochemistryAnimal ScienceResponse Surface MethodologyPhysiologyNacl PercentagePork MuscleFeed EvaluationFood EngineeringMeat QualityMetabolismHealth Sciences