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Collection: Electronic Theses & Dissertations
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Copyright Status: In Copyright
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Language: English
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Program of Study: Food Science and Human Nutrition
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Subject: Potato chips
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Subject: Rosemary
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Material Type
Theses
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Subject
Corn oil
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Rosemary
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Effect of oleoresin rosemary and tertiary butylhydroquinone on the development of oxidative rancidity in potato chips fried in canola and corn oils
Kresl, Kay Elizabeth
Text (1993)
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