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    Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

    Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review by Marikkar, Mohammed Nazrim, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi

    Published 2016
    “…United Scientific Group…”
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