Comparison of monounsaturated and polyunsaturated oils in continuous frying.
| dc.creator | Pantzaris, T.P. 41010, autor. aut | |
| dc.language | d | |
| dc.relation | ||
| dc.subject | Aceite de fríjol soya | |
| dc.subject | Aceite de girasol. | |
| dc.subject | Aceite de oliva. | |
| dc.subject | Aceites monoinsaturados | |
| dc.subject | aceites para freir | |
| dc.subject | aceites poliinsatuados | |
| dc.subject | Ácidos grasos. | |
| dc.subject | Propiedades organolépticas. | |
| dc.title | Comparison of monounsaturated and polyunsaturated oils in continuous frying. | |
| dc.type | text |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
|
There are no files associated with this item. |
|||
This item appears in the following Collection(s)
-
Koha [14744]