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QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING

✍ Scribed by Y.B. CHE MAN; J.L. LIU; B. JAMILAH; R. ABDUL RAHMAN

No coin nor oath required. For personal study only.

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