Quality changes of palm olein during frying fritter banana

Quality changes of palm olein during frying fritter banana

Bibliographic Details
Main Author: Nur Adila Basari (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Fakulti Teknologi Makanan
Format: Thesis Book
Language:English
Published: 2011
Subjects:
Universiti Sultan Zainal Abidin > Project report
Frying
Oils and fats, Edible
Description
Physical Description:x, 93 leaves : ill. (some col.) ; 30 cm.
Bibliography:Includes bibliographical references (leaves 65-68)

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