Keywords = fried foods
| Number of Articles: 1 | ||
| 1 | THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS | |
| Volume 29, Issue 10, October 2004, Page 5973-5992 | ||
| N. M. Ghorab,; M. l. Kobeasy; O. K. Ahmed; H. H. EI-Said | ||
View on SCiNiTO