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Journal of Japan Oil Chemists' Society, 1977 Hyozi KUSAKA +3 more
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Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]
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A 3D-Printed Multichannel Viscometer for High-Throughput Analysis of Frying Oil Quality. [PDF]
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