Normal view MARC view ISBD view

ADVANCES IN DEEP-FAT FRYING OF FOODS : Physical Properties of Fried Products /

Mittal, Gauri S.,

ADVANCES IN DEEP-FAT FRYING OF FOODS : Physical Properties of Fried Products / by Gauri S. Mittal ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 28 pages

Original from book

Includes bibliographical references and index.

Subjects--Topical Terms:
Deep frying
Food--Analysis
Food--Composition
Oils and fats, Edible

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)