Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1210Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Rossell, J.B. | vi |
| dc.date.accessioned | 2015-02-04T03:42:29Z | - |
| dc.date.available | 2015-02-04T03:42:29Z | - |
| dc.date.issued | 2001 | vi |
| dc.identifier.isbn | 1 85573 556 3 | vi |
| dc.identifier.isbn | 0-8493-1208-6 | vi |
| dc.identifier.uri | http://10.0.16.20:8080/dspace/handle/DLU123456789/25577 | vi |
| dc.identifier.uri | http://192.168.1.40:8080/thuvienso/handle/123456789/1210 | - |
| dc.description.abstract | This book provides an authoritative review of key issues in improving quality in the manufacture of fried products. Included is a discussion of flavor development in frying and fried foods, and ways of analysing and improving the texture and color of fried products. | vi |
| dc.language.iso | en | vi |
| dc.publisher | Woodhead Publishing | vi |
| dc.subject | Hóa học | vi |
| dc.title | Frying - Improving quality | vi |
| dc.type | Book | vi |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Frying - Improving quality.pdf | 2.76 MB | Adobe PDF |  Download |
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