Search Results - Al-Dabbas, Ghassan

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    Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

    Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils by Afaneh, Ibrahim, Abbadi, Jehad, Al-Rimawi, Fuad, Al-Dabbas, Ghassan, Sawalha, Saleh

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