Normal Frying Temperatures for study of carcinogenic properties of fried foods
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Ētahi atu kaituhi: | |
| Hōputu: | Pukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
1955
|
| Rangatū: | Societas scientiarum Fennica. Commentationes biologicae
15,14 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | 809389 | ||
| 007 | tu | ||
| 041 | |a eng | ||
| 100 | 1 | |a Halonen, Eero | |
| 245 | 1 | 0 | |a Normal Frying Temperatures for study of carcinogenic properties of fried foods |
| 246 | 3 | |a HALONEN,Eero.- | |
| 264 | 1 | |c 1955 | |
| 490 | 0 | |a Societas scientiarum Fennica. Commentationes biologicae |v 15,14 | |
| 500 | |a 14.675/15,14 -- HALONEN,Eero.- -- Normal Frying Temperatures for study of -- carcinogenic properties of fried foods -- By Eero Halonen and Pentti Reissell. -- 1955. -- (Societas scientiarum Fennica.Commenta -- tiones biologicae. 15,14.) -- 1957! -- KB/U. | ||
| 700 | 1 | |a Reissell, Pentti | |
| 852 | |c 14.675/15,14 | ||
| 999 | |a Monographie | ||
| 591 | |a description: Kormal gryinff Temperatures for study ofearcinogenic properties of fried foodsBy Eero Halonen and Pentti Reisseil1955. Societas scientiarum Fennica.Commentationes biologicae. 15,14. 1957KB0. |a author: HALONEN, Eero o |a published: 1957 | ||