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Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

✍ Scribed by E.P. Kalogianni; T.D. Karapantsios; R. Miller

Book ID: 108171740
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 618 KB
Volume: 105
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2011.02.021

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