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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 211 |
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| July 2025 | August 2025 | September 2025 | October 2025 | November 2025 | December 2025 | January 2026 | |
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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 6 | 25 | 21 | 5 | 7 | 4 | 0 |
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