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Choice of Simple Methods for Quality Control of Frying Fat during Deep Frying of Potato Products

✍ Scribed by Pazola, Z. ;Gawecki, J. ;Buchowski, M. ;Korczak, J. ;Jankun, J. ;Grześkowiak, B.

Publisher
John Wiley and Sons
Year
1985
Weight
387 KB
Volume
87
Category
Article
ISSN
0931-5985

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✦ Synopsis

Zu diesem Zweck wurden vitaminisierte und unvitaminisierte o l e in WC-Flaschen wiihrend 8 Monate

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