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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 252 |
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| November 2025 | December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | |
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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 7 | 4 | 3 | 4 | 10 | 19 | 5 |
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