Normal frying temperatures for study of carcinogenic properties of fried foods
By: by Eero Halonen and Pentti Reissell.
Contributors: Reissell, Pentti, joint author.
Series: Societas Scientiarum Fennica. Commentationes biologicae,; XV, 14; Commentationes biologicae ;; XV, 14.
Published: 1956
Place of publication: [Helsingfors
Language: eng
Subjects: Frying.
Other titles: Frying temperatures for study of carcinogenic properties of fried foods.; Carcinogenic properties of fried foods.
Notes: "References": p. 4.
"From the Anatomical Institute, University of Helsingfors."