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J.H. Houben; A. van Dijk; G. Eikelenboom; A.H. Hoving-Bolink. (2000). Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef. , 55(3), 0–336. doi:10.1016/s0309-1740(99)00161-8 

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