Frying : Improving quality

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Material type: Text

TextPublication details: Woodhead Publishing Ltd and CRC Press, Cambridge 2001Description: xii,369ppISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	CIFT Library	664 (Browse shelf(Opens below))	Available		010244

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Previous	664 Crystallization in foods	664 Engineering properties of foods .-Third edition	664 Food biotechnology .-First Indian Reprint 2005	664 Frying : Improving quality	664 Functional properties of food macromolecules .-Second edition	664 High pressure food science, bioscience and chemeistry	664 Nondestructive food evaluation : Techniques to analyze properties and quality	Next

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