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By Liu Rui  

Food Analytical Methods, Vol. 5, Iss. 3, 2012-06 ,pp. : 435-440

Springer Publishing Company

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Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

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British Food Journal, Vol. 117, Iss. 6, 2015-06 ,pp. : 1793-1807

Emerald Group Publishing Ltd

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Solid State Bioconversion of Oil Palm Empty Fruit Bunches for Production of Citric Acid by Wild Strains of Aspergillus Niger

By Alam Zahangir  

Food Biotechnology, Vol. 24, Iss. 1, 2010-01 ,pp. : 19-36

Taylor & Francis Ltd

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Mass-defect filtering of isotope signatures to reveal the source of chlorinated palm oil contaminants

By Nagy K.   Sandoz L.   Craft B.D.   Destaillats F.  

Food Additives & Contaminants: Part A, Vol. 28, Iss. 11, 2011-11 ,pp. : 1492-1500

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Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling

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Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1452-1458

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