Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2015, doi. 10.1002/fsn3.706
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- Publication type:
- Article
Works matching DE "WOK cooking"
Results: 3
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2
The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks.
- Published in:
- Industrial Health, 2011, v. 49, n. 6, p. 755, doi. 10.2486/indhealth.MS1178
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- Publication type:
- Article
3
Mutagens from heated Chinese and U.S. cooking oils.
- Published in:
- JNCI: Journal of the National Cancer Institute, 1995, v. 87, n. 11, p. 836, doi. 10.1093/jnci/87.11.836
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- Publication type:
- Article