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M. M. Campo, G. R. Nute, S. I. Hughes, M. Enser, J. D. Wood and R. I. Richardson, “Flavour Perception of Oxidation in Beef,” Meat Science, Vol. 72, No. 2, 2006, pp. 303-311. doi:10.1016/j.meatsci.2005.07.015

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