Frying of food :  Principles, changes, new approaches / 
Ed. by g. Varela, a. e. bender and i. d. morton 
 - 202 páginas 
 - Ellis horwood series in food science and technology .
<br/><br/> Issn 0930-3332 
<br/><br/><label>ISBN: </label>0895736489  (cambridge) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrición<br/>Alimentos fritos
<br/><br/><label>LC Class. No.: </label>TX689  / F79