| 000 | 01246cam a2200325 a 4500 | ||
|---|---|---|---|
| 001 | 15694130 | ||
| 005 | 20240619144945.0 | ||
| 008 | 090409s2009 flua b 001 0 eng | ||
| 010 | _a 2008046247 | ||
| 020 |
_a9781420055580 _qhardback |
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| 040 |
_aDLC _cDLC _dDLC |
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| 050 | 0 | 0 |
_aTX689 _b.A38 2009 |
| 245 | 0 | 0 |
_aAdvances in deep-fat frying of foods / _cedited by Serpil Sahin, Servet GuÌl̂uÌm̂ Sumnu. |
| 260 |
_aBoca Raton : _bCRC Press, _cc2009. |
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| 300 |
_axviii, 310 p. : _bill. ; _c25 cm. |
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| 490 | 1 | _aContemporary food engineering | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aDeep frying. | |
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 | _aOils and fats, Edible. | |
| 700 | 1 | _aSahin, Serpil. | |
| 700 | 1 | _aSumnu, Servit Gulum. | |
| 830 | 0 | _aContemporary food engineering (Unnumbered) | |
| 856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/toc/fy0906/2008046247.html |
| 907 |
_a.b10064291 _b03-04-18 _c14-02-18 |
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| 998 |
_am _b14-02-18 _cm _da _e- _feng _gflu _h0 |
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| 999 |
_c4017 _d4017 |
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