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NITROSOPYRROLIDINE FORMATION IN FRIED BACON.HWANG LS; ROSEN JD.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 6; PP. 1152-1154; BIBL. 20 REF.Article

ADVENTITIOUS SHOOT FORMATION FROM SECTIONS OF SWEET POTATO GROWN IN VITROHWANG LS; SKIRVIN RM; CASYAO J et al.1983; SCIENTIA HORTIC.; NLD; DA. 1983; VOL. 20; NO 2; PP. 119-129; BIBL. 9 REF.Article

HEADSPACE COMPONENTS OF PASSION FRUIT JUICECHU CHIN CHEN; MAY CHIEN KUO; HWANG LS et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1211-1215; BIBL. 21 REF.Article

HEASPACE COMPONENTS OF PASSION FRUIT JUICE. = LES COMPOSES DE L'ESPACE DE TETE DU JUS DE FRUITS DE LA PASSIONCHEN CC; KUO MC; HWANG LS et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1211-1215; BIBL. 21 REF.; 2 FIG./1 TABL.Article

Commissioning and initial operation of KSTAR superconducting tokamakOH, Yeong-Kook; KIM, W. C; YOON, S. W et al.Fusion engineering and design. 2009, Vol 84, Num 2-6, pp 344-350, issn 0920-3796, 7 p.Conference Paper

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