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Re-evaluation of Peroxide Value as an Indicator of the Quality of Edible Oils
Re-evaluation of Peroxide Value as an Indicator of the Quality of Edible Oils
2007
satosi siozawa
masaharu tanaka
katutosi oono
yasuhiro nagao
tosihiro yamada
Keywords:
Acid value
Aldehyde
Biochemistry
Organic chemistry
Peroxide value
Chemistry
instant noodle
Correction
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