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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000073163 |
| 008 |
110525s2011 flu eng |
| 020 |
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|a 1439806829
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| 020 |
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|a 9781439806821(hardback)
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| 050 |
0 |
0 |
|a TP670
|b .F79 2011
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| 090 |
0 |
0 |
|a TP670
|b .F79 2011
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| 245 |
0 |
0 |
|a Frying of food
|b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
|c [edited by] Dimitrios Boskou, Ibrahim Elmadfa
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| 250 |
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|a 2nd ed
|
| 260 |
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|a Boca Raton
|b CRC Press
|c c
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| 300 |
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|a x, 318 p.
|b ill.
|c 23 cm
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| 650 |
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0 |
|a Frying
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| 650 |
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0 |
|a Oils and fats, Edible
|x Effect of temperature on
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| 700 |
1 |
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|a Boskou, Dimitrios
|e author
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| 700 |
1 |
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|a Elmadfa, Ibrahim
|e author
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| 999 |
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|a 1000139747
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|