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Contribution to encyclopedias, dictionaries... (Parts of books)
Fats and Oils: Physicochemical Properties of Edible Oils and Fats
Danthine, Sabine
2021
•
In
Lavelle, Christophe
(Ed.)
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Peer reviewed
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https://hdl.handle.net/2268/261807
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Handbook of Molecular Gastronomy.docx
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Disciplines :
Food science
Author, co-author :
Danthine, Sabine
;
Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Fats and Oils: Physicochemical Properties of Edible Oils and Fats
Publication date :
June 2021
Main work title :
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Editor :
Lavelle, Christophe
Publisher :
CRC Press
Pages :
295-297
Peer reviewed :
Peer reviewed
Available on ORBi :
since 06 July 2021
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69 (4 by ULiège)
Number of downloads
47 (2 by ULiège)
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