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7. Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon. Overholt MF, Lowell JE, Kim GD, Boler DD, Kerr BJ, Dilger AC. J Anim Sci; 2018 Jun 29; 96(7):2723-2733. PubMed ID: 29762693 [Abstract] [Full Text] [Related]
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