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00000cam a2200000 7i4500 |
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0000093575 |
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20171116093000.0 |
| 008 |
170713s1995 nyu eng |
| 020 |
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|a 0412988410
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| 020 |
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|a 9780412988417
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP670
|b .L39 1995
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| 090 |
0 |
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|a TP670
|b .L39 1995
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| 100 |
1 |
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|a Lawson, Harry W. ,
|e author
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| 245 |
1 |
0 |
|a Food oils and fats :
|b technology, utilization, and nutrition
|c Harry Lawson
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| 264 |
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0 |
|a New York :
|b Chapman & Hall
|c c1995
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| 300 |
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|a xi, 339 pages :
|b illustrations ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Definitions and overview -- 2. The basic chemistry of oils and fats -- 3. Common chemical reactions -- 4. Physical properties -- 5. Sources of oils and fats -- 6. Processing technology -- 7. Deep fat frying -- 8. Griddling and pan frying -- 9. Salad/cooking oil usage -- 10. Baking technology (including icings for baked goods) -- 11. Doughnut technology -- 12. Other large commercial uses -- 13. Nutritional aspects of oils and fats -- 14. Analytical methods for oils and fats -- 15. Food product development -- 16. Flavor
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| 650 |
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0 |
|a Oils and fats, Edible
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| 999 |
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|a 1000172388
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
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