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teaduslik artikkel научна статия مقالة علمية نشرت في نوفمبر 2003 επιστημονικό άρθρο videnskabelig artikel 2003 nî lūn-bûn 2003年论文 bài báo khoa học wetenschappelijk artikel tieteellinen artikkeli vědecký článek vitenskapelig artikkel 2003年論文 2003年论文 2003年論文 мақолаи илмӣ vetenskaplig artikel 2003年论文 নভেম্বর ২০০৩-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ artigo científico 2003年论文 2003年論文 tudományos cikk научная статья artigo científico научни чланак articol științific vitskapeleg artikkel wissenschaftlicher Artikel artikel ilmiah บทความทางวิทยาศาสตร์ 2003年論文 scientific article published on November 2003 artykuł naukowy artículu científicu espublizáu en 2003 artikull shkencor 2003년 논문 vedecký článok article scientifique научни чланак 2003年論文 artigo científico 2003年论文 article científic bilimsel makale scientific article published on November 2003 scienca artikolo artículo científico publicado en 2003 מאמר מדעי наукова стаття, опублікована в листопаді 2003 article scientific 2003年の論文 scientific article published on November 2003 სამეცნიერო სტატია artikulong pang-agham articolo scientifico naučni članak 2003年论文
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E Botsoglou N A Botsoglou A Govaris S H Grigoropoulou G Papageorgiou
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The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
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The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
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The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
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The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
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10.1016/S0309-1740(03)00029-9