Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction

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Bibliographic Details

Main Authors:	Alina A.R., Fahmi M.I., Hashari S.Z., Thema Juhana M.J., Juriani J., Siti Mashitoh A.
Format:	journal::journal article
Language:	English en_US
Published:	2024
Subjects:	Cholesterol Cholesterol oxidized products Sausages
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