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Taylor & Francis Ltd

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Oxidative Stability as Affected by Triacylglycerol Composition and Structure of Purified Canola Oil Triacylglycerols from Genetically Modified Normal and High Stearic and Lauric Acid Canola Varieties

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Refractometric investigation of butter and margarine

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Effect of the Composition of Nonwoven Material on its Sorption Characteristics

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