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Heat and mass transfer in deep fat frying of breaded chicken nuggets

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:wp988k14j
Date January 2005
CreatorsWang, Yunfeng, 1970-
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
Rights© Yunfeng Wang, 2005, All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: AAIMR24823, Pid: 98516

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