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Oil Absorption, Polymer and Polar Compounds Formation During Deep-Fat Frying of French Fries in Vegetable Oils / by

Razali Ismail

Oil Absorption, Polymer and Polar Compounds Formation During Deep-Fat Frying of French Fries in Vegetable Oils / by Razali Ismail - Kuala Lumpur : Malaysian Palm Oil Board, 2003 - 1 online resource ( 5 pages )

Subjects--Topical Terms:
Deep-Fat Frying
Oil Absorption
Polymer and Polar Compounds

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