Preprint
Article
Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala
This version is not peer-reviewed.
Submitted:
03 February 2019
Posted:
06 February 2019
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Chemistry and Materials Science - Analytical ChemistryCopyright: This open access article is published under a Creative Commons CC BY 4.0 license, which permit the free download, distribution, and reuse, provided that the author and preprint are cited in any reuse.
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