The role of thermal methods in food science. Application of heat-flux DSC for the characterisation of edible fats and oils
- 1 January 1990
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Analytical Proceedings including Analytical Communications
- Vol. 27 (3) , 64-65
- https://doi.org/10.1039/ap9902700064
Abstract
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