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Elsevier, Meat Science, 2(97), p. 207-213

DOI: 10.1016/j.meatsci.2014.01.010

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European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

Journal article published in 2014 by Brian D. Tobin, Maurice G. O'Sullivan, Ruth Hamill ORCID, Joseph P. Kerry
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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