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Comparative Study of Physicochemical Parameters and Fatty Acid Profiling for Fresh Versus Cooked Olive Oil

Mohammad Usman

Comparative Study of Physicochemical Parameters and Fatty Acid Profiling for Fresh Versus Cooked Olive Oil Guided by Nafees Ahmad - Lucknow Interral University - 57p;29cm.

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Subjects--Topical Terms:

Index Terms--Curriculum Objective:
Chemistry

Dewey Class. No.: 540.072 / MOH/C

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