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  1. 1

    Frying improving quality

    Published 2001
    Book

    Frying improving quality
  2. 2

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

    Published 1999
    Book

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
  3. 3

    Fry cooking Donald D. Todd [and] Joanne M. O'Haver.

    Published 1974
    Book

    Fry cooking Donald D. Todd [and] Joanne M. O'Haver.

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