Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality & Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing. Book

Name: Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality &
Brand: WonderClub
SKU: 9781243379429
Price: 99.99 USD
Availability: InStock
Rating: 4 (1 reviews)

Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality & Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing., , Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality and Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing.

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Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality and Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing.
Written by author Willibrord S. Monganga
Published by , September 2011

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Title: Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality & Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing.

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WonderClub

Item Number: 9781243379429

Number: 1

Product Description: Full Name: Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality & Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing.; Short Name:Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality & Stability of High Oleic Low Linole

Universal Product Code (UPC): 9781243379429

WonderClub Stock Keeping Unit (WSKU): 9781243379429

Rating: 4/5 based on 1 Reviews

Image Location: https://wonderclub.com/images/covers/94/29/9781243379429.jpg

Category: Media >> Books

Weight: 0.200 kg (0.44 lbs)

Width: 0.000 cm (0.00 inches)

Heigh : 0.000 cm (0.00 inches)

Depth: 0.000 cm (0.00 inches)

Date Added: August 25, 2020, Added By: Ross

Date Last Edited: August 25, 2020, Edited By: Ross

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$99.99	Digital	Arrives between Apr 18 - May 18 Login to your account for a direct download. Some files are emailed from Dropbox. Continent $0.00 - World $0.00	WonderClub (9293 total ratings)

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Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality & Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing., , Effect of Non Hydrogenated Cottonseed Oil on the Flavor Quality and Stability of High Oleic Low Linolenic Canola Oil During Potato Chip Processing.

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