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Changes in the Amount of Lipid Classes of Macadamia Nuts and Cashew Nuts by Drying and Roasting
KOAZE, Hiroshi, KARANJA, Paul N., ONYANGO, Arnold N., ISHIBASHI, Kenichi, BABA, NAOMICHIVolume:
27
Year:
2001
Language:
english
Journal:
food preservation science
DOI:
10.5891/jafps.27.11
File:
PDF, 554 KB
english, 2001