The role of thermal methods in food science. Application of heat-flux DSC for the characterisation of edible fats and oils
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Anal. Proc., 1990,27, 64-65
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The role of thermal methods in food science. Application of heat-flux DSC for the characterisation of edible fats and oils
E. Kaisersberger, Anal. Proc., 1990, 27, 64 DOI: 10.1039/AP9902700064
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