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<![CDATA[HDC Library Search for 'an:6620']]> /cgi-bin/koha/opac-search.pl?q=ccl=an%3A6620&format=rss 15 0 20 Food Engineering Aspects of Baking Sweet Good / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=5703 Boca Raton : CRC Press, 2008 . 14 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=5703 ADVANCES IN DEEP-FAT FRYING OF FOODS : Alternative Frying Technologies / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3622 Boca Raton : CRC Press, 2009 . 14 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3622 ADVANCES IN DEEP-FAT FRYING OF FOODS : Industrial Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3621 By Gupta, Monoj K.,. Boca Raton : CRC Press, 2009 . 25 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3621 ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Battered or Breaded Fried Products / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3620 By Fiszman, Susana,. Boca Raton : CRC Press, 2009 . 19 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3620 ADVANCES IN DEEP-FAT FRYING OF FOODS : Rheology of Batters Used in Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3619 By Sanz, Teresa,. Boca Raton : CRC Press, 2009 . 28 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3619 ADVANCES IN DEEP-FAT FRYING OF FOODS : Flavor Changes During Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3618 By Warner, Kathleen,. Boca Raton : CRC Press, 2009 . 13 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3618 ADVANCES IN DEEP-FAT FRYING OF FOODS : Microstructural Changes During Frying of Foods / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3617 By Ngadi, Michael,. Boca Raton : CRC Press, 2009 . 32 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3617 ADVANCES IN DEEP-FAT FRYING OF FOODS : Acrylamide Formation During Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3616 By Matthäus, Bertrand,. Boca Raton : CRC Press, 2009 . 26 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3616 ADVANCES IN DEEP-FAT FRYING OF FOODS : Physical Properties of Fried Products / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3615 By Mittal, Gauri S.,. Boca Raton : CRC Press, 2009 . 28 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3615 ADVANCES IN DEEP-FAT FRYING OF FOODS : Kinetics of Quality Changes During Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3614 By Pedreschi, Franco,. Boca Raton : CRC Press, 2009 . 33 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3614 ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Frying Oil / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3613 By Lalas, Stavros,. Boca Raton : CRC Press, 2009 . 24 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3613 ADVANCES IN DEEP-FAT FRYING OF FOODS : Chemistry of Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3612 By Velasco, Joaquín,. Boca Raton : CRC Press, 2009 . 24 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3612 ADVANCES IN DEEP-FAT FRYING OF FOODS : Heat and Mass Transfer During Frying / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3611 By Achir, Nawel,. Boca Raton : CRC Press, 2009 . 28 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3611 ADVANCES IN DEEP-FAT FRYING OF FOODS : Introduction / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3601 Boca Raton : CRC Press, 2009 . 4 pages , Original from book

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]]> /cgi-bin/koha/opac-detail.pl?biblionumber=3601 ADVANCES IN DEEP-FAT FRYING OF FOODS / ISBN: /cgi-bin/koha/opac-detail.pl?biblionumber=3600 Boca Raton : CRC Press, 2009 . 18 pages , Original from book

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