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Oils and fats, Edible - Effect of temperature on.

Overview

Works:	1 works in 0 publications in 0 languages

Titles

Frying of food = oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures / by: (Electronic resources)

Subjects

Frying.

Oils and fats, Edible- Effect of temperature on.

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