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Kennedy, O. B., Stewart-Knox, Barbara J., Mitchell, P and Thurnham, D. I. (2006) Vitamin E supplementation and mechanical texture measurement of cooked poultry meat. PROCEEDINGS OF THE NUTRITION SOCIETY, 65 (Suppl. S). 85A. [Journal article]
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| Item Type: | Journal article |
|---|---|
| Faculties and Schools: | Faculty of Life and Health Sciences Faculty of Life and Health Sciences > School of Biomedical Sciences |
| Research Institutes and Groups: | Biomedical Sciences Research Institute Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE) |
| ID Code: | 11387 |
| Deposited By: | Dr Barbara Stewart-Knox |
| Deposited On: | 04 Feb 2010 16:10 |
| Last Modified: | 04 Aug 2011 15:32 |
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