Capítulo de libro: Frying. In “Handbook of Molecular Gastronomy. Scientific Foundations and Culinary Applications”Edited By Christophe Lavelle, Róisín Burke, Hervé This vo Kientza, Alan KellyPages: CRC PressPp: 361-365 (2021)

Frying

Revista : Handbook of Molecular Gastronomy. Scientific Foundations and Culinary Applications
Tipo de publicación : Otros

Abstract

Capítulo de libro: FryingIn “Handbook of Molecular Gastronomy. Scientific Foundations and Culinary Applications”Edited By Christophe Lavelle, Róisín Burke, Hervé This vo Kientza, Alan KellyPages: CRC PressPp: 361-365