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Emmanuel Agomuo and Peter Amadi

. Available at: http://www.nal.usda.gov/fnic/foodcomp . 42. Zahir, E., Rehana, S., Mehwish, A.H.&Anjum, Y. (2014). Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy, Arabian Journal of Chemistry Volume 10(2), S3870-S3876 http://dx.doi.org/10.1016/j.arabjc.2014.05.025