Arama Sonuçları Frying. - Daraltılmış: 2011SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFrying.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025092011$0025092011$0026ic$003dtrue$0026te$003dILS$0026ps$003d300?dt=list2025-01-02T18:09:46ZFrying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperaturesent://SD_ILS/0/SD_ILS:2897472025-01-02T18:09:46Z2025-01-02T18:09:46ZYazar Boskou, Dimitrios. Elmadfa, I.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439806838">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582025-01-02T18:09:46Z2025-01-02T18:09:46ZYazar Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439802380">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>