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Electronic Theses & Dissertations
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Bacteria
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Oxidation, Physiological
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Potato chips
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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)
Part of
Electronic Theses & Dissertations
The oxidation of corn oil by bacteria
Mundt, John Orvin, 1912-
Text (1943)
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Electronic Theses & Dissertations
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