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COMBINED EFFECTS OF IRRADIATION, STORAGE, AND COOKING ON THE VITAMIN E AND B$sub 1$ LEVELS OF FOODS.

Johannes Friedrich Diehl

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Key concepts: Food science, Food irradiation, Chemistry, Irradiation, Vitamin E, Food preservation, Biochemistry, Antioxidant

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COMBINED EFFECTS OF IRRADIATION, STORAGE, AND COOKING ON THE VITAMIN E AND B$sub 1$ LEVELS OF FOODS. — Research Paper | ScholarLens