Frying of food principles, changes, new approaches

Frying of food principles, changes, new approaches

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Bibliographic Details
Other Authors: Bender, Arnold E. Arnold Eric, Morton, I. D. Ian Douglas, Varela, Mosquera Gregorio
Format: Book
Published: New York VCH Publishers 1988
Series:Ellis Horwood series in food science and technology
Subjects:
Oils and fats, Edible
Frying
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:202 p. ill. 25 cm
Bibliography:Includes bibliographies and index.
ISBN:0895736489
ISSN:0930-3332

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