Results 291 to 293 of about 1,395,734 (293)

A new spectrophotometric method for the rapid assessment of deep frying oil quality

JAOCS, Journal of the American Oil Chemists' Society, 2000
exaly  

Volatile Odor and Flavor Components Formed in Deep Frying

2007
openaire   +1 more source

Super heated steam: for deep-frying, baking and roasting

2008
Deventer, H.C. van, Berg, R.W. van den
openaire   +1 more source