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Jensen, P. N., Danielsen, B., Bertelsen, G., Skibsted L. H. and Andersen M. L. (2005) Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: Comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. Food Chemistry, 91, 25-38.
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