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Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk

✍ Scribed by Mette B. Let; Charlotte Jacobsen; Anne S. Meyer

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
140 KB
Volume
106
Category
Article
ISSN
1438-7697

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