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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 202 |
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| May 2025 | June 2025 | July 2025 | August 2025 | September 2025 | October 2025 | November 2025 | |
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| Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes | 4 | 4 | 6 | 25 | 21 | 5 | 2 |
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