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Effects of selected chemical treatments on quality of fats used for deep frying

✍ Scribed by J. Mancini-Filho; L. M. Smith; R. K. Creveling; H. F. Al-Shaikh

Book ID: 112775835
Publisher: Springer-Verlag
Year: 1986
Tongue: English
Weight: 575 KB
Volume: 63
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02540874

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