| 000 | 01014nab a2200253 u 4500 | ||
|---|---|---|---|
| 001 | 12940 | ||
| 003 | HDC | ||
| 007 | cr bn --- | ||
| 008 | 210211b2015mmddmy a|||| |||| 00| 0 eng d | ||
| 040 | _aHDC | ||
| 100 |
_aDiamante, Lemuel M. _913790 |
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| 245 | 0 |
_aVacuum frying foods: _bproducts, process and optimization _c/ Lemuel M. Diamante [and 3 otherss] |
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| 260 |
_aMalaysia: _bUniversiti Putra Malaysia, _c2014 |
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| 300 | _a1 online resource (8 pages) | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 |
_aExtract from: International Food Research Journal, 2015, volume 21, issue 1 (page 15-22) _aInclude bibliographical references |
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| 650 |
_aFood industry and trade _xTechnological innovations _96959 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cAR | ||
| 942 | _kJART 002645 | ||
| 999 |
_c10256 _d10256 |
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