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EFFECT OF DIFFERENT COOKING VESSELS ON HEAT INDUCED LIPID PEROXIDATION OF DIFFERENT EDIBLE OILS
P. DOURERADJOU, BIDHAN CHANDRA KONERVolume:
32
Year:
2008
Language:
english
Pages:
12
DOI:
10.1111/j.1745-4514.2008.00195.x
File:
PDF, 168 KB
english, 2008