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CHANGES IN NUTRITIVE VALUE OF FOOD FATS DURING PROCESSING AND COOKING
Home
Publications
CHANGES IN NUTRITIVE VALUE OF FOOD FATS DURING PROCESSING AND COOKING
CHANGES IN NUTRITIVE VALUE OF FOOD FATS DURING PROCESSING AND COOKING
JB
J. B. Brown
J. B. Brown
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1 November 1959
journal article
Published by
Oxford University Press (OUP)
Vol. 17
(11)
,
321-325
https://doi.org/10.1111/j.1753-4887.1959.tb03553.x
Abstract
No abstract available
Keywords
COOKERY
FATS
Cited by 9 articles