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Keyword [Fried chips]
Result: 1 - 2 | Page: 1 of 1
1.
Effect Of Cysteine On The Contents Of Dicarbonyl Compounds,Advanced Glycation End Products,and Other Quality Parameters In Fried Potato Chips
2.
Research On Using Of Egg Yolk Phospholipids To Boost The Aroma For Fish And Chips
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