An edition of Effect of processing on the nutritional value of lipids in french fries and potato chips (1976)

Effect of processing on the nutritional value of lipids in french fries and potato chips

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Effect of processing on the nutritional value ...
Rae Barbara Aust
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Last edited by Open Library Bot
December 3, 2010 | History
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An edition of Effect of processing on the nutritional value of lipids in french fries and potato chips (1976)

Effect of processing on the nutritional value of lipids in french fries and potato chips

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  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
s.n.]
Language
English
Pages
108

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Subjects
Edible Oils and fats, Food, Fried, Fried food, Lipid research, Oils and fats, Edible, Potato chips

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Edition Availability
Cover of: Effect of processing on the nutritional value of lipids in french fries and potato chips
Effect of processing on the nutritional value of lipids in french fries and potato chips
1976, s.n.]
in English
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Book Details

Edition Notes

Thesis (M.Sc.)--University of Toronto.

Bibliography: leaves 86-92.

Published in
[Toronto
Other Titles
Nutritional value of lipids

The Physical Object

Pagination
vii, 108 leaves.
Number of pages
108

ID Numbers

Open Library
OL18904832M

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December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
January 24, 2010 Edited by WorkBot add more information to works
December 11, 2009 Created by WorkBot add works page