| 000 | 00974nab a2200265uu 4500 | ||
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| 001 | 13800 | ||
| 003 | HDC | ||
| 007 | cr aa aaaau | ||
| 008 | 210213p2003 my ||||| |||| 00| 0 eng d | ||
| 040 | _aHDC | ||
| 100 |
_aRazali Ismail _eauthor _914466 |
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| 245 | 0 |
_aOil Absorption, Polymer and Polar Compounds Formation During Deep-Fat Frying of French Fries in Vegetable Oils / by _cRazali Ismail |
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| 260 |
_aKuala Lumpur : _bMalaysian Palm Oil Board, _c2003 |
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| 300 | _a1 online resource ( 5 pages ) | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 650 |
_aDeep-Fat Frying _914477 |
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| 650 |
_aOil Absorption _914476 |
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| 650 |
_aPolymer and Polar Compounds _914478 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cAR | ||
| 942 | _kJART 003340 | ||
| 999 |
_c11116 _d11116 |
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