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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER
TODAS
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER
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Vol: 14 Núm: 1 Par: 0 (2008)
/
Artículo
ARTÍCULO
TITULO
Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of -tocopherol by Caco-2 Human Intestinal Cells
O. Kenny
Y. O'Callaghan
and N.M. O'Brien
Resumen
No disponible
PÁGINAS
pp. 79 - 86
NÚMERO
Volumen: 14 Número: 1 Parte: 0 (2008)
MATERIAS
INGENIERÍA Y CONSTRUCCIÓN CIVIL
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