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Matthew Poienou
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Matthew Poienou
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1
Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.
by
Shahla Hosseini Bai
,
Ian Darby
,
Tio Nevenimo
,
Godfrey Hannet
,
Dalsie Hannet
,
Matthew
Poienou
,
Elektra Grant
,
Peter Brooks
,
David Walton
,
Bruce Randall
,
Helen M Wallace
Published 2017-01-01
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