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Development of analytical procedures to study changes in the composition of meat phospholipids caused by induced oxidation

Food ChemistryLipid AnalysisBiochemistryFood AnalysisBioanalysisPhysiologyInduced OxidationAnalytical ProceduresAnalytical ChemistryToxicologyMeat PhospholipidsMeat QualityMetabolismMedicineMeat ScienceChromatographyHealth Sciences