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KMID : 0881719940090040199
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Journal of Food Hygiene and Safety
1994 Volume.9 No. 4 p.199 ~ p.203
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Oxidation Products of Cholesterol in Tallow Heated at Deep-Fat Frying Temperatures
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Abstract
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KEYWORD
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Tallow, Cholesterol, Cholesterol oxidation product
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Listed journal information
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