A method of preserving and testing the acceptability of gac fruit oil, a good source of β-carotene and essential fatty acids

Author: Vuong L. T.   King J. C.  

Publisher: Nevin Scrimshaw International Nutrition Foundation

ISSN: 1564-8265

Source: Food & Nutrition Bulletin, Vol.24, Iss.2, 2003-06, pp. : 224-230

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