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Dietary evaluation of Swedish rye crispbread from the fatty acid composition of the total lipids. 2.
Dietary evaluation of Swedish rye crispbread from the fatty acid composition of the total lipids. 2.
1961
W. Halden
E. Schauenstein
M Taufer
H. Punchner
Keywords:
Crispbread
Gas chromatography
Food science
Fatty acid
Chemistry
Composition (visual arts)
Chromatography
fatty acid composition
milk products
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