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Development of nitrite-free meat curing systems
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Oxidative stability and texture of meat as affected by salts and haem pigments
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Characterization of natural antioxidants of meals of borage and evening primrose
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In the kitchen : canning foods. Pressure cooker canning : meat, fish, poultry.
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Thesis
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Moving Image (Video)
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Text
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Author
Wettasinghe, Mahinda, 1964-
2
Memorial University of Newfoundland. Extension Service (Producer)
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Pegg, Ronald Bruce, 1963-
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Topic
Meat--Preservation
Animal pigments
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Antioxidants
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Borage
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Canning and preserving
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Colorectal Neoplasms--etiology--Newfoundland and Labrador
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Colorectal Neoplasms--etiology--Ontario
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Diet
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Evening primrose
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Food texture
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Lipid oxidation
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Lipids--Oxidation
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Risk Factors
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Memorial University of Newfoundland: Digital Archives Initiative (DAI)
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Newfoundland
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English
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Open Polar Keyword
Newfoundland studies
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University of Newfoundland
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Newfoundland
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