CSIR-Indian Institute of Integrative Medicine
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Oxidative Fat Rancidity in food products

by Teppel, A.L.
Type: materialTypeLabelBookDescription: 9.Subject(s): Food Adjuncts | FAT | FOOD | II.WALNUTS | MEATS | NUT | OXIDATIVE | PP.287-295 | PRODUCTS | RANCIDITY | RESEARCH | VOL.22Online resources: http://library.iiim.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=3889
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