Showing 1 - 3 results of 3 for search '', सवाल का समय: 0.01सेकंड परिणाम को परिष्कृत करें
  1. 1

    Frying improving quality

    प्रकाशित 2001
    पुस्तक

    Frying improving quality
  2. 2

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

    प्रकाशित 1999
    पुस्तक

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
  3. 3

    Fry cooking Donald D. Todd [and] Joanne M. O'Haver.

    प्रकाशित 1974
    पुस्तक

    Fry cooking Donald D. Todd [and] Joanne M. O'Haver.

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