investigation on the frying stability of canola oil as affected by bene kernel oil and its unsaponifiable matters fraction using colour chanes measured by the method of image processing
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عنوان ژورنال:
فرآوری و نگهداری مواد غذاییجلد ۱، شماره ۴، صفحات ۹۳-۱۱۳
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