A comparison of soft and hard lards for deep fat frying in respect to physical and chemical properties and the palatability of the fried products

Westerberg, Lorraine Hagen2022-11-092022-11-091943http://hdl.handle.net/10919/112513v, 71 leavesapplication/pdfenIn CopyrightLD5655.V855 1943.W477Fried foodFryingLardA comparison of soft and hard lards for deep fat frying in respect to physical and chemical properties and the palatability of the fried productsThesis