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  5. Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying
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Journal of Kermanshah University of Medical Sciences

Peer-reviewed Medical Quarterly

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Scopus by Title (Ref)


1. Effect of heating on disposal point of main edible oils available in Iran market

- Mohammadian Fazli M. , et al.

2. Survey of oxidative characteristics of used frying oils in falafel shops in Arak City

- Alimoradian A. , et al.

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