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Evaluation of a Simple and Sensitive Sensory Method for Measuring Rancidity in Soybean Oils

Grasas y Aceites - Spain
doi 10.3989/gya.2006.v57.i2.30
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Abstract

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Categories
Organic ChemistryFood Science
Date

June 30, 2006

Authors
O. AnguloJ. R. López-AguilarG. Valerio-AlfaroJ. A. Monroy-RiveraL. A. Medina-JuárezM. O’Mahony
Publisher

Editorial CSIC


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