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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MARC


LEADER	00000n a2200000 a 4501
001	wils-17112
020	#	#	\|a 0895736489
090	0	0	\|a TX689 \|b .F78 1988
245	1	1	\|a Frying of food \|b principles, changes, new approaches \|c edited by G. Varela, A.E. Bender, and I.D. Morton
260	#	#	\|a New York \|b VCH Publishers \|c 1988
300	#	#	\|a 202 p. \|b ill. \|c 25 cm
490	1	#	\|a Ellis Horwood series in food science and technology \|x 0930-3332
504	#	#	\|a Includes bibliographies and index.
650	#	0	\|a Oils and fats, Edible
650	#	0	\|a Frying
700	1	#	\|a Bender, Arnold E. \|q Arnold Eric
700	#	#	\|a Morton, I. D. \|q Ian Douglas
700	#	#	\|a Varela, Mosquera Gregorio
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=17112
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam