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M. Estévez and R. Cava, “Effectiveness of Rosemary Essential Oil as an Inhibitor of Lipid and Protein Oxidation: Contradictory Effects in Different Types of Frankfurters,” Meat Science, Vol. 72, No. 2, 2006, pp. 348-355. doi:10.1016/j.meatsci.2005.08.005

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