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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

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)

Part of Electronic Theses & Dissertations