ADVANCES IN DEEP-FAT FRYING OF FOODS : Kinetics of Quality Changes During Frying / by Franco Pedreschi and Rommy N. Zúñiga ; edited by Serpil Sahin and Servet Gülüm Sumnu

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ArticlePublication details: Boca Raton : CRC Press, 2009Description: 33 pagesContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000162 (Browse shelf(Opens below))	Available

Original from book

Includes bibliographical references and index.

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