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Frying of food:

Contributor(s): Material type: TextTextPublication details: Lancaster, Pa. ; Technomic Pub. Co.,; c1999.Description: xii, 276 pISBN:
  • 1566767865
Subject(s): LOC classification:
  • TX-689-.F79-1999
Online resources:
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Holdings
Item type Current library Call number Status Date due Barcode
Book Book The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library TX-689-.F79-1999 (Browse shelf(Opens below)) Available 3920
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TX-670-.D43-2006 Deep frying: TX-670-.P49-2006 Physical and chemical characteristics of oils, fats, and waxes TX-670-.S72-1999 Fats and oils TX-689-.F79-1999 Frying of food: TX-689-.B67-1999 Frying of food: TX-726-.B68-1997 Principles and practices of winemaking TX-743-.B68-2002 Food texture and viscosity: