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Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambsEric N. Ponnampalam, David Hopkins, Kym L. Butler et al.|Meat Science|2011Cited by 88
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The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb MuscleEric N. Ponnampalam, David Hopkins, Frank R. Dunshea et al.|Lipids|2014Cited by 72