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Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy /

By:

Zahir, E

Contributor(s):

Saeed, R., Hameed, M. A., & Yousuf, A

Material type:

TextPublication details: Arabian Journal of Chemistry, 2017.DDC classification:

E-Book (FST)

Item type:

E-Book

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