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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 140 |
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| December 2024 | January 2025 | February 2025 | March 2025 | April 2025 | May 2025 | June 2025 | |
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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 8 | 2 | 6 | 2 | 3 | 4 | 1 |
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