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Evranuz, E.Ö. (1993) The Effects of Temperature and Moisture Content on Lipid Peroxidation during Storage of Unblanched Salted Roasted Peanuts: Shelf Life Studies for Unblanched Salted Roasted Peanuts. International Journal of Food Science & Technology, 28, 193-199.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb01264.x

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