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Publication Date: 2011
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Williams, Roy H., 1966-
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Oils and fats, Edible -- Effect of temperature on.
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Spectroscopy new uses and implications
Spectroscopy new uses and implications
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Williams, Roy H., 1966-
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Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
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Boskou, Dimitrios. Elmadfa, I.
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