Advances in deep-fat frying of foods

Podobne zapisy

• Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition /
  Wydane: (2011)
• Edible oils and Fats: Recent Developments
  od: Gutcho, Marcia
  Wydane: (1979)
• Edible fats and oils: Their composition, manufature and analysis
  od: Mitchell, C Ainsworth
  Wydane: (1911)
• OILS ,FATS AND FATTY FOODS
  od: WILLIAMS,KA
  Wydane: (1950)
• Chemical constitution of natural fats
  od: Hilditch, T P; Williams, P N
  Wydane: (1964)