Frying of food principles, changes, new approaches
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| Other Authors: | , , |
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| Format: | Unknown |
| Published: |
Weinheim, Federal Republic of Germany
VCH
1988
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| Series: | Ellis Horwood series in food science and technology
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Frying of food principles, changes, new approaches
Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures
THE CHEMISTRY OF OILS AND FATS Sources, Composition, Properties and Uses
