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Effect of pH during the cooking of cottonseed on the properties of meals and oils
Author(s) -
King W. H.,
Wolford L. T.,
Thurber F. H.,
Altschul A. M.,
Watts A. B.,
Pope C. W.,
Conly Jean
Publication year - 1956
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02612552
Subject(s) - baton rouge , cottonseed oil , state (computer science) , library science , art history , archaeology , art , history , chemistry , computer science , fin de siecle , food science , algorithm
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