Improvement of frying technology for small-scale barbecue peanut production
The main objective of this study is to improve the frying technology for small-scale barbecue peanut production. The first phase of the study consisted of lab-scale frying, which primarily aimed to determine the extent of reusability of a selected brand of oil in the frying of peanuts, with free fat...
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| Formato: | Thesis |
| Idioma: | English |
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1993.
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