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Fatty acid composition of traditional fermented and unfermented Turkish corn bread with the emphasis ontransfatty acids

✍ Scribed by Orhan Daglioglu; Murat Tasan

Book ID: 105898616
Publisher: Springer
Year: 2003
Tongue: English
Weight: 120 KB
Volume: 217
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-003-0720-5

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