Deterioration and acrolein formation in oils repeatedly used in frying vegetables

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dc.contributor.authorKaissi, Leila Abdul-Rahman
dc.contributor.institutionAmerican University of Beirut
dc.date1984
dc.date.accessioned2012-06-11T12:20:59Z
dc.date.available2012-06-11T12:20:59Z
dc.date.issued1984
dc.format.extentx, 112p. : ill.
dc.identifier.urihttp://hdl.handle.net/10938/257
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.meshDissertations, Academic
dc.titleDeterioration and acrolein formation in oils repeatedly used in frying vegetables
dc.typeThesis

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