ADVANCES IN DEEP-FAT FRYING OF FOODS : Chemistry of Frying /
Velasco, Joaquín,
ADVANCES IN DEEP-FAT FRYING OF FOODS : Chemistry of Frying / by Joaquín Velasco [and 2 others] ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 24 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 : Chemistry of Frying / by Joaquín Velasco [and 2 others] ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 24 pages
Original from book
Includes bibliographical references and index.
Deep frying
Food--Analysis
Food--Composition
Oils and fats, Edible