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Relationship of peroxide value and thiobarbituric acid value to development of undesirable flavor characteristics in fats

✍ Scribed by W. D. Pohle; R. L. Gregory; B. Van Giessen

Book ID
112817799
Publisher
Springer-Verlag
Year
1964
Tongue
English
Weight
193 KB
Volume
41
Category
Article
ISSN
0003-021X

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