- Sách ngoại văn
- Ký hiệu PL/XG: TX689 .A38 2009
Nhan đề: Advances in deep-fat frying of foods / edited by Serpil Sahin, Servet Gülüm Sumnu./
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| 01167nam a2200313 a 4500 |
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001 | 5972 |
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002 | 12 |
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004 | 45D0BD41-1517-4267-B9F7-3867037D6636 |
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005 | 201205250838 |
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008 | 090409s2009 flua b 001 0 eng |
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009 | 1 0 |
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010 | |a 2008046247 |
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020 | |a9781420055580 |
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039 | |a25-May-2012 01:38:40|boanhntk|c23-May-2012 02:24:19|doanhntk |
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040 | |aDLC|cDLC|dDLC |
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050 | 00|aTX689|b.A38 2009 |
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082 | 00|222|a664.02 |
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245 | 00|aAdvances in deep-fat frying of foods / |cedited by Serpil Sahin, Servet Gülüm Sumnu./ |
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260 | |aBoca Raton : |bCRC Press, |cc2009. |
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300 | |axviii, 310 p. : |bill. ; |c25 cm. |
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490 | 1 |aContemporary food engineering |
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504 | |aIncludes bibliographical references and index. |
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650 | 0|aFood - Analysis. |
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650 | 0|aFood - Composition. |
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650 | 0|aDeep frying. |
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650 | 0|aOils and fats, Edible. |
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650 | |aThực phẩm - Chế biến |
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690 | |aKỹ thuật thực phẩm |
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690 | |aCông nghệ thực phẩm |
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700 | 1 |aSahin, Serpil. |
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700 | 1 |aSumnu, Servit Gulum. |
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830 | 0|aContemporary food engineering (Unnumbered) |
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856 | 1|uhttps://thuvien.ntu.edu.vn/ntukiposdata/ntulibdigitalcollections/ebooks/englishreferenceebooks/600_khoahocungdung_congnghe/660_kythuathoahoc/664_congnghethucpham/advances in deep fat_s. sahin/01420055580thumbimage.jpg |
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856 | 41|3Table of contents only|uhttp://www.loc.gov/catdir/toc/fy0906/2008046247.html |
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890 | |a0|b0|c1|d3 |
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999 | |aLibrary of Congress|tjetdsp_bibsummary |
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