ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Frying Oil / by Stavros Lalas ; edited by Serpil Sahin and Servet Gülüm Sumnu

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ArticlePublication details: Boca Raton : CRC Press, 2009Description: 24 pagesContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000161 (Browse shelf(Opens below))	Available

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	EBCH 000158 ADVANCES IN DEEP-FAT FRYING OF FOODS : Introduction /	EBCH 000159 ADVANCES IN DEEP-FAT FRYING OF FOODS : Heat and Mass Transfer During Frying /	EBCH 000160 ADVANCES IN DEEP-FAT FRYING OF FOODS : Chemistry of Frying /	EBCH 000161 ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Frying Oil /	EBCH 000162 ADVANCES IN DEEP-FAT FRYING OF FOODS : Kinetics of Quality Changes During Frying /	EBCH 000163 ADVANCES IN DEEP-FAT FRYING OF FOODS : Physical Properties of Fried Products /	EBCH 000164 ADVANCES IN DEEP-FAT FRYING OF FOODS : Acrylamide Formation During Frying /	Next

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Includes bibliographical references and index.

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