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Oxidative and Thermal Stability of Coconut Oil Flavoured with Oleoresins from Black Pepper and Bird's Eye Chili

Jamshida T.P.

Oxidative and Thermal Stability of Coconut Oil Flavoured with Oleoresins from Black Pepper and Bird's Eye Chili - Panagad Kerala University of Fisheries and Ocean Studies 2021 - 61p - MSc. Food Science and Technology .

Dewey Class. No.: 664 / JAM/OX

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