HDC Library Search for 'an:6617'

BREADED FRIED FOODS : Abbreviations /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 3 pages , Original from book

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BREADED FRIED FOODS : Recent Technologies to Enhance the Quality of Fried Foods /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 15 pages , Original from book

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BREADED FRIED FOODS : Recent Technologies to Enhance the Quality of Fried Foods /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 15 pages , Original from book

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BREADED FRIED FOODS : Measuring the Quality of Breaded Fried Foods /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 24 pages , Original from book

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BREADED FRIED FOODS : Batter and Breading Ingredients Selection /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 12 pages , Original from book

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BREADED FRIED FOODS : Properties of Batters and Breadings /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 16 pages , Original from book

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BREADED FRIED FOODS : Batter and Breading - Classification and Processing Systems /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 16 pages , Original from book

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BREADED FRIED FOODS : Frying Oil /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 27 pages , Original from book

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BREADED FRIED FOODS : Fryer Technology /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 20 pages , Original from book

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BREADED FRIED FOODS : Principles of Deep-Fat Frying /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 25 pages , Original from book

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BREADED FRIED FOODS : Introduction /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 6 pages , Original from book

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BREADED FRIED FOODS /

By Mallikarjunan, P. Kumar,. Boca Raton : CRC Press, 2010 . 11 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Alternative Frying Technologies /

Boca Raton : CRC Press, 2009 . 14 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Industrial Frying /

By Gupta, Monoj K.,. Boca Raton : CRC Press, 2009 . 25 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Battered or Breaded Fried Products /

By Fiszman, Susana,. Boca Raton : CRC Press, 2009 . 19 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Rheology of Batters Used in Frying /

By Sanz, Teresa,. Boca Raton : CRC Press, 2009 . 28 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Flavor Changes During Frying /

By Warner, Kathleen,. Boca Raton : CRC Press, 2009 . 13 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Microstructural Changes During Frying of Foods /

By Ngadi, Michael,. Boca Raton : CRC Press, 2009 . 32 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Acrylamide Formation During Frying /

By Matthäus, Bertrand,. Boca Raton : CRC Press, 2009 . 26 pages , Original from book

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

By Mittal, Gauri S.,. Boca Raton : CRC Press, 2009 . 28 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Kinetics of Quality Changes During Frying /

By Pedreschi, Franco,. Boca Raton : CRC Press, 2009 . 33 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Frying Oil /

By Lalas, Stavros,. Boca Raton : CRC Press, 2009 . 24 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Chemistry of Frying /

By Velasco, Joaquín,. Boca Raton : CRC Press, 2009 . 24 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Heat and Mass Transfer During Frying /

By Achir, Nawel,. Boca Raton : CRC Press, 2009 . 28 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS : Introduction /

Boca Raton : CRC Press, 2009 . 4 pages , Original from book

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ADVANCES IN DEEP-FAT FRYING OF FOODS /

Boca Raton : CRC Press, 2009 . 18 pages , Original from book

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