| 000 | 00635nam a2200241Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1988 xx 000 0 und d | ||
| 082 | _aT 574.192.93 V19B | ||
| 100 | _aVANDANA | ||
| 245 | 0 | _aBiochemical aspects of fried vegetable oils | |
| 250 | _aBiochemistry | ||
| 260 |
_aLudhiana _bPAU _c1988 |
||
| 300 | _a74, 13L | ||
| 520 | _aSarson and ground nut oils were heated at 200 | ||
| 650 | _aLIPIDS | ||
| 653 | _aBIOCHEMICAL ASPEXT | ||
| 653 | _aBIOLOGICAL CHEMISTRY | ||
| 653 | _aFRIED VEG OIL | ||
| 653 | _aFRYING | ||
| 653 | _aLIPIDS | ||
| 653 | _aOILS AND FATS, EDIBLE | ||
| 653 | _aOXIDATION | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c96398 _d96398 |
||