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A study of coarsening, recrystallization, and morphology of microstructure in Al-Sc-(Zr)-(Mg) alloys
Online Contents | 2004| -
Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins
British Library Online Contents | 2012| -
Non-detectable Levels of trans-Fatty Acids in Peanut Butter
British Library Online Contents | 2001| -
A study of coarsening, recrystallization, and morphology of microstructure in Al-Sc-(Zr)-(Mg) alloys
Springer Verlag | 2004| -
Effect of roasting oil composition on the stability of roasted high-oleic peanuts
Online Contents | 2002| -
Effect of roasting oil composition on the stability of roasted high-oleic peanuts
National licenceSpringer Verlag | 2002| -
Fatty acid composition of lipid classes in oils from peanuts differing in variety and maturity
National licenceSpringer Verlag | 1980| -
Peanut triacylglycerols: Effect of season and production location
National licenceSpringer Verlag | 1982| -
Fatty acid composition of lipid classes in oils from peanuts differing in variety and maturity
Online Contents | 1980| -
Effects of variety and maturity on lipid class composition of peanut oil
National licenceSpringer Verlag | 1980|
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