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| LEADER |
00917cam a2200229 7i4500 |
| 001 |
0000094187 |
| 005 |
20140415090000.0 |
| 008 |
110601s2011 flu eng |
| 020 |
# |
0 |
|a 9781439806821 (hardback)
|
| 020 |
# |
0 |
|a 1439806829
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| 090 |
0 |
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|a TP 670
|b .F7 2011
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| 245 |
0 |
4 |
|a Frying of food :
|b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
|c edited by Dimitrios Boskou, Ibrahim Elmadfa.
|
| 250 |
# |
# |
|a 2nd ed..
|
| 260 |
# |
# |
|a Boca Raton, FL:
|b CRC Press (Taylor & Francis Group),
|c 2011.
|
| 300 |
# |
# |
|a x, 318 p.:
|b ill.;
|c 25 cm..
|
| 504 |
0 |
0 |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Pusat Pengajian Sains dan Teknologi Makanan
|
| 650 |
0 |
0 |
|a Frying
|
| 650 |
0 |
0 |
|a Oils and fats, Edible --
|x Effect of temperature on
|
| 700 |
1 |
1 |
|a Elmadfa, Ibrahim
|
| 700 |
1 |
1 |
|a Boskou, Dimitrios
|
| 999 |
|
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|a 1100079603
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
