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1969, 1266., Volume 1266., 17
Contents: 1) Action of oxidation; 2) Measurement of oxidation - a) peroxide index, b) spectrophotometry, c) other methods, d) swift test; 3) Oxidation of fats... 
oxidation | biodegradation | fats | translations
Book
Journal Article
Nature, ISSN 0028-0836, 2010, Volume 464, Issue 7285, pp. 121 - 125
Journal Article
Proceedings of the National Academy of Sciences of the United States of America, ISSN 0027-8424, 10/2007, Volume 104, Issue 42, pp. 16480 - 16485
Journal Article
Journal Article
2011, 2nd ed., ISBN 9781439806821, x, 318
"Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the... 
Oils and fats, Edible | Effect of temperature on | Frying
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