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J. Fernández-López, E. Sayas-Barberá, C. Navarro, E. Sendra and J. A. Pérez-álvarez, “Antioxidant and Antibacterial Activities of Natural Extracts: Application on Cooked Meat Balls,” Meat Science, Vol. 69, No. 3, 2005, pp. 371-380. doi:10.1016/j.meatsci.2004.08.004

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