THE IMPACT OF PHENOLIC COMPOUNDS EXTRACTED FROM THE DATE FRUITS PRE- MATURE STAGE (JAMRY STAGE) AND THE SEEDS OF DATE (PITS OF MATURE FRUITS) ON THE FAT OXIDATION IN BEEF SAUSAGE | Zendy

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THE IMPACT OF PHENOLIC COMPOUNDS EXTRACTED FROM THE DATE FRUITS PRE- MATURE STAGE (JAMRY STAGE) AND THE SEEDS OF DATE (PITS OF MATURE FRUITS) ON THE FAT OXIDATION IN BEEF SAUSAGE

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