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Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Dairy Science Unpaywall

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Journal of Dairy ScienceJun 1, 2006
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Publisher
Unpaywall
ISSN
0022-0302
DOI
10.3168/jds.s0022-0302(06)72264-0
Publisher site
See Article on Publisher Site

Abstract

Journal

Journal of Dairy ScienceUnpaywall

Published: Jun 1, 2006

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