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Results: 4
UTILIZATION OF JOJOBA OIL FOR DEEP-FAT FRYING OF FOODS
Authors: SAGUY IS SHANI A WEINBERG P GARTI N
Citation: Is. Saguy et al., UTILIZATION OF JOJOBA OIL FOR DEEP-FAT FRYING OF FOODS, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 573-577
RAPID PUBLICATION - AUTOSOMAL-DOMINANT OPITZ GBBB SYNDROME DUE TO A 22Q11.2 DELETION
Authors: MCDONALDMCGINN DM DRISCOLL DA BASON L CHRISTENSEN K LYNCH D SULLIVAN K CANNING D ZAVOD W QUINN N ROME J PARIS Y WEINBERG P CLARK BJ EMANUEL BS ZACKAI EH
Citation: Dm. Mcdonaldmcginn et al., RAPID PUBLICATION - AUTOSOMAL-DOMINANT OPITZ GBBB SYNDROME DUE TO A 22Q11.2 DELETION, American journal of medical genetics, 59(1), 1995, pp. 103-113
OIL UPTAKE IN DEEP FAT FRYING AS AFFECTED BY POROSITY
Authors: PINTHUS EJ WEINBERG P SAGUY IS
Citation: Ej. Pinthus et al., OIL UPTAKE IN DEEP FAT FRYING AS AFFECTED BY POROSITY, Journal of food science, 60(4), 1995, pp. 767-769
DEEP-FAT FRIED POTATO PRODUCT OIL UPTAKE AS AFFECTED BY CRUST PHYSICAL-PROPERTIES
Authors: PINTHUS EJ WEINBERG P SAGUY IS
Citation: Ej. Pinthus et al., DEEP-FAT FRIED POTATO PRODUCT OIL UPTAKE AS AFFECTED BY CRUST PHYSICAL-PROPERTIES, Journal of food science, 60(4), 1995, pp. 770-772
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