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	1.	Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi. [electronic resource] by Hildrum, K I Solvang, M Nilsen, B N Frøystein, T Berg, J Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of Norwegian fish powder on risk factors for coronary heart disease among hypercholesterolemic individuals. [electronic resource] by Nenseter, M S Østerud, B Larsen, T Strøm, E Bergei, C Hewitt, S Holven, K B Hagve, T A Mjøs, S A Solvang, M Pettersen, J Opstvedt, J Ose, L Producer: 20010719 In: Nutrition, metabolism, and cardiovascular diseases : NMCD vol. 10 Availability: No items available. Save to lists Add to cart (remove)

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