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24. [The UV spectra of heated fats. 10. Effect of the addition of cobalt compounds on the changes of sunflower oil during heating]. Sedlácek BA Nahrung; 1972; 16(4):309-19. PubMed ID: 4659847 [No Abstract] [Full Text] [Related]
25. Lipid oxidation. Part 4. Products of thermooxidative polymerization of vegetable oils. Pokorný J; Kundu MK; Pokorný S; Bleha M; Coupek J Nahrung; 1976; 20(2):157-63. PubMed ID: 986555 [TBL] [Abstract][Full Text] [Related]
26. [Food value of the oil from rice bran]. Kao Thi Thien Vopr Pitan; 1980; (3):57-61. PubMed ID: 7405135 [TBL] [Abstract][Full Text] [Related]
27. [Changes in pork fat and oils used for frying various products under controlled conditions]. Ziombski H; Luszcz A Rocz Panstw Zakl Hig; 1976; 27(3):317-29. PubMed ID: 935748 [No Abstract] [Full Text] [Related]
28. [Free and bound sterol content of sunflower, soy bean and maize oils]. Popov A; Milkova T; Marekov N Nahrung; 1975; 19(7):547-9. PubMed ID: 1171371 [TBL] [Abstract][Full Text] [Related]
29. Effect of dietary lipid oxidation on measurement of protein efficiency ratios. Lohrey EE; Hughes IR; Gray IK J Assoc Off Anal Chem; 1978 Jan; 61(1):104-10. PubMed ID: 621188 [No Abstract] [Full Text] [Related]
35. [Detection of phenolic antioxidants in edible fats and oils by means of thin-layer chromatography]. Lemieszek-Chodorowska K; Snycerski A Rocz Panstw Zakl Hig; 1969; 20(3):261-6. PubMed ID: 5351129 [No Abstract] [Full Text] [Related]
36. Nutritive value of heated vegetable oils. Raju NV; Rao MN; Rajagopalan R J Am Oil Chem Soc; 1965 Sep; 42(9):774-6. PubMed ID: 5827899 [No Abstract] [Full Text] [Related]
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38. What is pork and poultry meat quality? Aumaitre AL; Laplace JP Forum Nutr; 2003; 56():323-7. PubMed ID: 15806920 [No Abstract] [Full Text] [Related]