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Biological reserve of iodine in the fortified fatty products
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Biological reserve of iodine in the fortified fatty products
POPOVICI, Cristina
;
DESEATNICOVA, Olga
;
STURZA, Rodica
URI:
http://81.180.74.21:8080/xmlui/handle/123456789/14717
Date:
2015
Abstract:
In order to reveal the influence of iodination process on the indexes of quality of margarine, and for determination of it oxidative stability there were determined physical and chemical parameters of studied product.
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Articole din publicaţii internaţionale
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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