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Marasca, E., Greetham, D., Herring, S. and Fisk, I.D. (2016) Impact of Nitrogen Flushing and Oil Choice on the Progression of Lipid Oxidation in Unwashed Fried Sliced Potato Crisps. Food Chemistry, 199, 81-86.
https://doi.org/10.1016/j.foodchem.2015.11.136

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