00926nam a2200241   4500001000800000005001700008008000400025010001700029020001500046040001900061050002100080082001600101245011200117260016300229300002900392440006800421504003900489650002800528650002700556700003100583700003700614700003300651433725820150525102100.0000  a   88187193   a0895736489  aUOELcDLCdDLC00aTX689b.F78 198800a641.7/722000aFrying of food :bprinciples, changes, new approaches /cedited by G. Varela, A.E. Bender, and I.D. Morton.  aWeinheim, Federal Republic of Germany :bVCH ;aChichester, England :bE. Horwood ;aNew York, NY, USA :bDistribution, USA and Canada, VCH Publishers,c1988.  a202 p. :bill. ;c25 cm. 0aEllis Horwood series in food science and technology,x0930-3332  aIncludes bibliographies and index. 0aFrying.xHome economics 0aOils and fats, Edible.2 aVarela Mosquera, Gregorio.1 aBender, Arnold E.q(Arnold Eric)1 aMorton, I. D.q(Ian Douglas)