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P.O. Box 13014
Dr. O'Dwyer's research focused on the chemical properties of non-hydrogenated cottonseed oil as a deep-fat frying medium. She has published some of her work on the use of non-hydrogenated cottonseed oil as a means to reduce trans fatty acids in French fries.
Last modified by firstname.lastname@example.org on 9/29/2016 2:11:27 PM
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