Physical-chemical aspects of the frying process

Physical-chemical aspects of the frying process

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Fedeli, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 49, no. 3-4 (1998), p. 261-264
Materias:	Alimentos Fritura Procesamiento Propiedades físico-químicas
Publicación relacionada:	Contenido en: Grasas y Aceites

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