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OXIDATIVE FAT RANCIDITY IN FOOD PRODUCTS. II. WALNUTS AND OTHER NUT MEATS a
Author(s) -
TAPPEL A. L.,
KNAPP F. W.,
URS K.
Publication year - 1957
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1957.tb17012.x
Subject(s) - library science , agricultural science , agricultural economics , computer science , environmental science , economics