Rapessed-palm oil blends allow for good quality and stability of deep fried potato products.
9 ref.
Saved in:
Main Authors: | 1999 PIPOC PORIM International Palm Oil Congress Emergin Technologies and Opportunities in the next Millennium February 1-6 : Kuala Lumpur, Malaysia. Proceedings (Chemistry and Technology) 45002, Berger, Stanislaw. 54145, Hoffmann, Monika. 54146, Swiderski, Franciszek. 54147, Zalewski, Stanislaw. 54148 |
---|---|
Format: | Texto biblioteca |
Language: | eng |
Published: |
Kuala Lumpur : PORIM,
1999
|
Subjects: | Aceite de colza., Aceite de palma, aceite para freir, Ácidos grasos., Calidad., Fritura., |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Rapessed-palm oil blends allow for good quality and stability of deep fried potato products.
by: 1999 PIPOC PORIM International Palm Oil Congress Emergin Technologies and Opportunities in the next Millennium February 1-6 : Kuala Lumpur, Malaysia. Proceedings (Chemistry and Technology) 45002, et al. -
Manual on Frying oil for use by fast food and industrial snack manufacturers.
by: Plessis, L.M. du 50852, autor. aut, et al.
Published: (2000) -
Manual on Frying oil for use by fast food and industrial snack manufacturers.
by: Plessis, L.M. du 50852, autor. aut, et al. -
Advances in chemistry and technology of Depp-fat frying. European trends in 21s Century.
by: 1999 PIPOC PORIM International Palm Oil Congress Emergin Technologies and Opportunities in the next Millennium February 1-6 : Kuala Lumpur, Malaysia. Proceedings (Chemistry and Technology) : 45002., et al.
Published: (1999) -
Advances in chemistry and technology of Depp-fat frying. European trends in 21s Century.
by: 1999 PIPOC PORIM International Palm Oil Congress Emergin Technologies and Opportunities in the next Millennium February 1-6 : Kuala Lumpur, Malaysia. Proceedings (Chemistry and Technology) : 45002., et al.