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Effect of Non-oxidized and Oxidized Soybean Oil Supplemented with Two Levels of Antioxidant on Broiler Performance
M. I. Anjum, M. Z. Alam, I. H. Mirza
Asian-Australas J Anim Sci. 2002;15(5):713-720.   Published online January 1, 2002
DOI: https://doi.org/10.5713/ajas.2002.713

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Impact of 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil
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Quantification of carbonyl compounds in oxidized low-linolenate, high-stearate and common soybean oils
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Formation of headspace volatiles by thermal decomposition of oxidized fish oilsvs. oxidized vegetable oils
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