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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 287 |
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| April 2026 | May 2026 | June 2026 | July 2026 | August 2026 | September 2026 | October 2026 | |
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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 19 | 8 | 4 | 2 | 23 | 3 | 0 |
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