| 000 | 01004cam a22003018a 4500 | ||
|---|---|---|---|
| 005 | 20250914125835.0 | ||
| 008 | 030312s2001 xxu b 001 0 eng | ||
| 010 | _a2001-037500 | ||
| 020 |
_a0849312086 _cRM803.80 |
||
| 039 | 9 |
_a201403261612 _bjamil _c200308051455 _dhamudah _c200308041448 _dnuri _c200307121055 _djamil _y03-12-2003 _zzakir |
|
| 090 | _aTX689.F765 | ||
| 090 | _aTX689 | ||
| 245 | 0 | 0 |
_aFrying : _bimproving quality / _cedited by J.B. Rossell |
| 260 |
_aBoca Raton, FL : _bCRC, _c2001 |
||
| 300 |
_a369 p. : _bill. ; _c24 cm. |
||
| 440 | 0 | _aWoodhead Publishing in food science and technology | |
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 0 | _aFrying | |
| 650 | 0 | _aOils and fats, Edible | |
| 700 | 1 | _aRossell, J. B. | |
| 907 |
_a.b13185329 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTX689.F765 |
||
| 914 | _avtls000332346 | ||
| 990 | _ajj | ||
| 991 | _aProgram Sains Makanan | ||
| 998 |
_at _b2003-12-03 _cm _da _feng _gxxu _y0 _z.b13185329 |
||
| 999 |
_c318104 _d318104 |
||