| 000 | 01092naa a22003017u 4500 | ||
|---|---|---|---|
| 001 | 06476 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210124s2010 flu eng | ||
| 040 | _aHDC | ||
| 100 |
_aMallikarjunan, P. Kumar, _eauthor _96528 |
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| 245 | 0 |
_aBREADED FRIED FOODS : _bRecent Technologies to Enhance the Quality of Fried Foods / _cby P. Kumar Mallikarjunan, Michael O. Ngadi and Manjeet S. Chinnan. |
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| 260 |
_aBoca Raton : _bCRC Press, _c2010 |
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| 300 | _a15 pages | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 | _aOriginal from book | ||
| 650 |
_aBatters (Food) _96529 |
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| 650 |
_aBreading _96530 |
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| 650 |
_aDeep frying _96617 |
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| 650 |
_aOils and fats, Edible _96618 |
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| 700 |
_aChinnan, Manjeet S. _eauthor _96532 |
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| 700 |
_aNgadi, Michael O., _eauthor _96531 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 999 |
_c3800 _d3800 |
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