1

Criterion for Oil Uptake during Deep-fat Frying

Année:
1993
Langue:
english
Fichier:
PDF, 292 KB
english, 1993
6

Deep-Fat Fried Potato Product Oil Uptake as Affected by Crust Physical Properties

Année:
1995
Langue:
english
Fichier:
PDF, 447 KB
english, 1995
7

Oil Uptake in Deep Fat Frying as Affected by Porosity

Année:
1995
Langue:
english
Fichier:
PDF, 396 KB
english, 1995