Загрузка...
Advances in deep-fat frying of foods
| Главный автор: | Sahin,Serpil (ed.by) |
|---|---|
| Другие авторы: | Sumnu,Servet Gulum |
| Формат: | Printed Book |
| Язык: | English |
| Опубликовано: |
New York
CRC
2009
|
| Предметы: |
Схожие документы
-
Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition /
Опубликовано: (2011) -
Edible oils and Fats: Recent Developments
по: Gutcho, Marcia
Опубликовано: (1979) -
Edible fats and oils: Their composition, manufature and analysis
по: Mitchell, C Ainsworth
Опубликовано: (1911) -
OILS ,FATS AND FATTY FOODS
по: WILLIAMS,KA
Опубликовано: (1950) -
Chemical constitution of natural fats
по: Hilditch, T P; Williams, P N
Опубликовано: (1964)