PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPS
- 1 July 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4), 761-765
- https://doi.org/10.1111/j.1365-2621.1974.tb17974.x
Abstract
No abstract availableKeywords
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