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HARVARD Citation
Meinhart, A. et al. (2017). Optimization of frying oil composition rich in essential fatty acids by mixture design. Lebensmittel-Wissenschaft + Technologie =. pp. 795-803. [Online].
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Meinhart, A. et al. (2017). Optimization of frying oil composition rich in essential fatty acids by mixture design. Lebensmittel-Wissenschaft + Technologie =. pp. 795-803. [Online].