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. 1973 May;50(5):147-54.
doi: 10.1007/BF02640468.

Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein

M M Paulose, S S Chang

Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein

M M Paulose et al. J Am Oil Chem Soc. 1973 May.
No abstract available

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References

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