Frying Improving Quality
Series: Woodhead Publishing in Food Science and Technology Published by : Woodhead (England) Physical details: 369 p. Hard Bound 24 cms ISBN:1 85573 556 3. Year: 2001Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Cental Instituite of Fisheries Education | 664.3 ROS (Browse shelf(Opens below)) | Available | 24807 |
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664.2 LAA Hydrocolloids in food processing | 664.3 KAR Oils & Fats Manual | 664.3 KAR Oils & Fats Manual | 664.3 ROS Frying Improving Quality | 664.3 TAL Reducing Saturated fats in foods | 664.3 TAL Reducing saturated fats in foods | 664.4 KIL Reducing Salt In Foods Practical Strategies |
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