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00956cam a2200253 7i4500 |
| 001 |
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20200410090000.0 |
| 008 |
200410s1999 pau# ### #00001eng## |
| 020 |
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|a 1566767865
|
| 040 |
# |
# |
|a UMTlbenglcUMTlerda
|
| 090 |
0 |
0 |
|a TP 670
|b .F94 1999
|
| 245 |
0 |
0 |
|a Frying of food :
|b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
|c edited by Dimitrios Boskou, Ibrahim Elmadfa.
|
| 264 |
# |
0 |
|c ♭1999.
|
| 264 |
# |
0 |
|a Lancaster, Pennsylvania:
|b Technomic,
|c 1999.
|
| 300 |
# |
# |
|a 271pages:
|b some colour illustrations;
|c 24 cm.
|
| 336 |
# |
# |
|a text
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated
|2 rdamedia
|
| 338 |
# |
# |
|a volume
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 650 |
0 |
0 |
|a Frying
|
| 650 |
0 |
0 |
|a Oils and fats, Edible --
|x Effect of temperature on
|
| 700 |
0 |
# |
|a Boskou, Dimitrios
|
| 700 |
0 |
# |
|a Elmadfa, Ibrahim
|
| 999 |
|
|
|a 1100000047
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
