ADVANCES IN DEEP-FAT FRYING OF FOODS : Acrylamide Formation During Frying /
Matthäus, Bertrand,
ADVANCES IN DEEP-FAT FRYING OF FOODS : Acrylamide Formation During Frying / by Bertrand Matthäus ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 26 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 : Acrylamide Formation During Frying / by Bertrand Matthäus ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 26 pages
Original from book
Includes bibliographical references and index.
Deep frying
Food--Analysis
Food--Composition
Oils and fats, Edible