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EFFECT OF VARIOUS ANTIOXIDANTS, ANTIOXIDANT LEVELS, AND ENCAPSULATION ON THE STABILITY OF FISH AND FLAXSEED OILS: ASSESSMENT BY FLUOROMETRIC ANALYSIS

✍ Scribed by ANN H. BARRETT; WILLIAM L. PORTER; GINA MARANDO; PAVINEE CHINACHOTI

No coin nor oath required. For personal study only.

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