Author： Saguy I.S. Shani A. Weinberg P. Garti N.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.5, 1996-05, pp. : 573-577
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Evaluation of Argan Oil for Deep-Fat Frying
By Yaghmur A. Aserin A. Mizrahi Y. Nerd A. Garti N.
Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 3, 2001-05 ,pp. :
Access to resources
Recommend
Dynamics of Oil Uptake during Deep-Fat Frying of Potato Slices
Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. :
Deep Fat Frying Of Foods—Transport Phenomena
By Farinu Adefemi Baik Oon-Doo
Food Reviews International, Vol. 21, Iss. 4, 2005-01 ,pp. :
Kinetics of tofu color changes during deep-fat frying
Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. :