Methods to Access Quality and Stability of Oils and...

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Methods to Access Quality and Stability of Oils and Fat-Containing Foods || Conjugated Diene, Anisidine Value, and Carbonyl Value Analyses

Warner, Kathleen, Michael Eskin, N
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Volume:
10.1201/97
Year:
1995
Language:
english
DOI:
10.1201/9781439831984.ch9
File:
PDF, 7.51 MB
english, 1995
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