Pork patties containing L/F extract (0.5%) had significantly lower levels of lipid oxidation (P b 0.05) compared to the control on days 1, 4 and 14 of storage (Table 2)
Pork patties containing L/F extract (0.5%) had significantlylower levels of lipid oxidation (P b 0.05) compared to the control ondays 1, 4 and 14 of storage (Table 2)
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