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The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats

✍ Scribed by Joanna Bryś, Magdalena Wirkowska…

Book ID: 120744263
Publisher: Springer Netherlands
Year: 2012
Tongue: English
Weight: 308 KB
Volume: 112
Category: Article
ISSN: 0022-5215
DOI: 10.1007/s10973-012-2794-4

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