A review of factors affecting fat absorption in hot chips.
about
The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blendImpact of potato processing on nutrients, phytochemicals, and human health.Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries.Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets.Changes in chemical composition of frozen coated fish products during deep-frying.A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air FryingConservation strategy for food-based perishable art: preservation versus reconstruction illustrated byPiece in Ghentby Jason Rhoades (1994)
P2860
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P2860
A review of factors affecting fat absorption in hot chips.
description
2001 nî lūn-bûn
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2001 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի հունվարին հրատարակված գիտական հոդված
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2001年の論文
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2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
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name
A review of factors affecting fat absorption in hot chips.
@ast
A review of factors affecting fat absorption in hot chips.
@en
type
label
A review of factors affecting fat absorption in hot chips.
@ast
A review of factors affecting fat absorption in hot chips.
@en
prefLabel
A review of factors affecting fat absorption in hot chips.
@ast
A review of factors affecting fat absorption in hot chips.
@en
P356
P1476
A review of factors affecting fat absorption in hot chips.
@en
P2093
P304
P356
10.1080/20014091091788
P577
2001-01-01T00:00:00Z