Frying.

Frying = improving quality / by: (Language materials, printed)

Frying technology and practices by: (Language materials, printed)

Frying of food = oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures / by: (Electronic resources)

Frying.

Aceites y grasas comestibles.

Oils and fats, Edible.

Oils and fats, Edible- Effect of temperature on.