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W. B. Zhang, P. B. Addis and T. P. Krick, “Quantifica tion of 5α-Cholestane-3β, 5, 6β-Triol and Other Choles terol Oxidation Products in Fast Food French Fried Pota toes,” Journal of Food Science, Vol. 56, No. 3, 1991, pp. 716-718. doi:10.1111/j.1365-2621.1991.tb05364.x

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