ADVANCES IN DEEP-FAT FRYING OF FOODS : Microstructural Changes During Frying of Foods /
Ngadi, Michael,
ADVANCES IN DEEP-FAT FRYING OF FOODS : Microstructural Changes During Frying of Foods / by Michael Ngadi [and 3 others] ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 32 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 : Microstructural Changes During Frying of Foods / by Michael Ngadi [and 3 others] ; edited by Serpil Sahin and Servet Gülüm Sumnu - Boca Raton : CRC Press, 2009 - 32 pages
Original from book
Includes bibliographical references and index.
Deep frying
Food--Analysis
Food--Composition
Oils and fats, Edible