Crow’s Reads

Frying of Food

by Dimitrios Boskou , I. Elmadfa and Ibrahim Elmadfa

First published 1999

Cover of Frying of Food

About the book

“CHEMICALLY, fats comprise a non homogeneous group of different substances which have some physico-chemical characteristics in common.”

The first sentence, from Open Library

More by I. Elmadfa

Catalogue record

CRC · 288 pages

Publisher
CRC
Pages
288
ISBN
978-0-429-13269-8 +5
Full recordClose
Publisher
CRC
Pages
288
ISBNs
  • 978-0-429-13269-8
  • 978-1-56676-786-6
  • 978-0-367-38317-6
  • 978-1-4398-0683-8
  • 978-0-585-26762-3
  • 978-1-322-61578-3
Author
Boskou, Dimitrios · Elmadfa, I. · Elmadfa, Ibrahim
Statement
Frying of Food / Dimitrios Boskou, I. Elmadfa and Ibrahim Elmadfa.
Records
Open Library

Subjects

  • Frying
  • Effect of temperature on
  • Edible Oils and fats
  • Food & beverage technology
  • Oils and fats, Edible
  • Food Science
  • Technology & Industrial Arts
  • Medical
  • Biochemistry