EVALUATION OF FLUID SHORTENINGS FOR DEEP-FAT FRYING UNDER...

Journal of Foodservice 1984 Vol. 3; Iss. 1

EVALUATION OF FLUID SHORTENINGS FOR DEEP-FAT FRYING UNDER INSTITUTIONAL CONDITIONS

A. PHILIP HANDEL, FAYRENE L. HAMOUZ, ANNE N. DUMPER, MARIE E. KNICKREHM
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Volume:
3
Year:
1984
Language:
english
Pages:
13
DOI:
10.1111/j.1745-4506.1984.tb00051.x
File:
PDF, 527 KB
english, 1984
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