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Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

✍ Scribed by Francesco Caponio; Carmine Summo; Vito M. Paradiso; Antonella Pasqualone; Tommaso Gomes

Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 89 KB
Volume: 89
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.3600

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