| Use this URL to cite or link to this record in EThOS: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.441670 |
|
|||||
| Title: | Physico-chemical and chemical changes during repeated deep-frying of potatoes | ||||
| Author: | Kalogianni, Eleni P. |
ISNI:
0000 0001 3594 1431
|
|||
| Awarding Body: | University of Lincoln | ||||
| Current Institution: | University of Lincoln | ||||
| Date of Award: | 2007 | ||||
| Availability of Full Text: |
|
||||
| Abstract: | |||||
|
No abstract available
|
|||||
| Supervisor: | Not available | Sponsor: | Not available | ||
| Qualification Name: | Thesis (Ph.D.) | Qualification Level: | Doctoral | ||
| EThOS ID: | uk.bl.ethos.441670 | DOI: | Not available | ||
| Share: | |||||