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  1. 1
    Standards for Fats & Oils

    Standards for Fats & Oils by Lawson, Harry W

    Published 1985
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  2. 2
    Frying of food principles, changes, new approaches

    Frying of food principles, changes, new approaches

    Published 1988
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    Unknown

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  3. 3
    Edible oil technology

    Edible oil technology by Bhatnagar, A.P

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  4. 4
    Frying of food principles, changes, new approaches

    Frying of food principles, changes, new approaches

    Published 1988
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    Unknown

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  5. 5
    Food oils and fats technology, utilization and nutrition

    Food oils and fats technology, utilization and nutrition by Lawson, Harry

    Published 1995
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  6. 6
    Deep-fat frying fundamentals and applications

    Deep-fat frying fundamentals and applications by Moreira, Rosana G

    Published 1999
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  7. 7
    Fats in food technology

    Fats in food technology

    Published 2002
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  8. 8
    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

    Published 1999
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  9. 9
    Frying improving quality

    Frying improving quality

    Published 2001
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    Unknown

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  10. 10
    Edible oil processing

    Edible oil processing

    Published 2000
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  11. 11
    Fats and oils formulating and processing for applications

    Fats and oils formulating and processing for applications by O'Brien, Richard D.

    Published 2004
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  12. 12
    The chemistry of oils and fats sources, composition, properties, and uses

    The chemistry of oils and fats sources, composition, properties, and uses by Gunstone, F. D.

    Published 2004
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    Unknown

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  13. 13
    Flavoured oils and vinegar

    Flavoured oils and vinegar

    Published 2007
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    Unknown

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  14. 14
    Advances in deep-fat frying of foods

    Advances in deep-fat frying of foods

    Published 2009
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  15. 15
    Fats and Oils Formulating and Processing for Applications

    Fats and Oils Formulating and Processing for Applications by O'Brien, Richard D.

    Published 2009
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  16. 16
    Fish oils

    Fish oils

    Published 2009
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  17. 17
    Dairy fats and related products

    Dairy fats and related products

    Published 2009
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  18. 18
    Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures

    Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures

    Published 2011
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  19. 19
    Breaded fried foods

    Breaded fried foods by Mallikarjunan, P. Kumar 1964-

    Published 2010
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  20. 20
    All about fat

    All about fat

    Published 2007
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