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COMPARATIVE ANALYSIS OF FATTY ACID COMPOSITION OF SELECTED CEREALS FOR FURTHER FUNCTIONAL FOOD-STUFF
【机 构】
：
Eszterházy Károly University, EGERFOOD Regional Knowledge Centre, Eger, 3300, HUNGARY
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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