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Issue 3, 1990
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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

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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

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Article type: Paper
DOI: 10.1039/AP9902700064
Citation: 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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