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A new method for studying reaction rates in model systems and food products at high temperatures
E.A. MULLEY, C.R. STUMBO, W. M. HUNTINGVolume:
40
Year:
1975
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1975.tb02249.x
File:
PDF, 456 KB
english, 1975