Showing 1 - 3 results of 3 for search '', čas poizvedbe: 0.01s Refine Results
  1. 1

    Frying improving quality

    Izdano 2001
    Knjiga

    Frying improving quality
  2. 2

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

    Izdano 1999
    Knjiga

    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.

    Izdano 1974
    Knjiga

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

Iskalna orodja: