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Frying of food:
Material type:
TextPublication details: Lancaster, Pa. ; Technomic Pub. Co.,; c1999.Description: xii, 276 pISBN: - 1566767865
- TX-689-.B67-1999
| Item type | Current library | Call number | Status | Date due | Barcode |
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Book
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The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | TX-689-.B67-1999 (Browse shelf(Opens below)) | Available | 2802 |
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| 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: | TX-747.I6-.S43-1990 The Seafood industry |