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Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise

✍ Scribed by R.B.H. Wills; C.L. Cheong

Publisher: Elsevier Science
Year: 1979
Tongue: English
Weight: 136 KB
Volume: 4
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(79)90013-x

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