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Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise
Home
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Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise
Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise
R Wills
R Wills
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1 October 1979
journal article
research article
Published by
Elsevier
in
Food Chemistry
Vol. 4
(4)
,
259-261
https://doi.org/10.1016/0308-8146(79)90013-x
Abstract
No abstract available
Cited by 5 articles