ADVANCES IN DEEP-FAT FRYING OF FOODS : Heat and Mass Transfer During Frying /
Achir, Nawel,
ADVANCES IN DEEP-FAT FRYING OF FOODS : Heat and Mass Transfer During Frying / by Nawel Achir [and 2 others] ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 28 pages
Original from book
Includes bibliographical references and index.
Deep frying
Food--Analysis
Food--Composition
Oils and fats, Edible
ADVANCES IN DEEP-FAT FRYING OF FOODS : Heat and Mass Transfer During Frying / by Nawel Achir [and 2 others] ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 28 pages
Original from book
Includes bibliographical references and index.
Deep frying
Food--Analysis
Food--Composition
Oils and fats, Edible