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Cooking oil - Miller, Frederic P. (Hrsg.) / Vandome, Agnes F. (Hrsg.) / McBrewster, John (Hrsg.)
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Miller, Frederic P. (Hrsg.) / Vandome, Agnes F. (Hrsg.) / McBrewster, John (Hrsg.):
Cooking oil - Taschenbuch

2010, ISBN: 9786130276850

[ED: Taschenbuch / Paperback], [PU: Alphascript Publishing], Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils). Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism)., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 160, Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Interntationaler Versand

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Cooking oil - Frederic P. Miller
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Frederic P. Miller:
Cooking oil - Taschenbuch

ISBN: 9786130276850

[ED: Taschenbuch], [PU: Alphascript Publishing], Neuware - Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils). Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term 'vegetable oil' when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism)., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 220x150x10 mm, 160, [GW: 255g], PayPal, offene Rechnung, Banküberweisung, Interntationaler Versand

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Cooking oil
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Cooking oil - Taschenbuch

2010, ISBN: 9786130276850

[ED: Taschenbuch / Paperback], [PU: Alphascript Publishing], Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils). Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism)., [SC: 0.00], Neuware, gewerbliches Angebot

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Cooking oil - Frederic P. Miller
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Frederic P. Miller:
Cooking oil - neues Buch

ISBN: 9786130276850

ID: 167b73ee46cdc92b0b94857d45fb3e7c

Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils). Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism). Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Medizin

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Cooking oil
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Cooking oil - Taschenbuch

2010, ISBN: 6130276850

Gebundene Ausgabe, ID: 6109228

Fat, Vegetable fats and oils, Olive oil, Palm oil, Canola, Soybean oil, Pumpkin seed oil, Corn oil, Sunflower oil, Safflower, Peanut oil, Grape seed oil, Sesame oil, Argan oil, Cooking spray - Buch, gebundene Ausgabe, 160 S., Beilagen: Paperback, Erschienen: 2010 Alphascript Publishing

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Cooking oil
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Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils). Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term 'vegetable oil' when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).

Detailangaben zum Buch - Cooking oil


EAN (ISBN-13): 9786130276850
ISBN (ISBN-10): 6130276850
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: Alphascript Publishing
160 Seiten
Gewicht: 0,255 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 26.03.2007 18:12:33
Buch zuletzt gefunden am 18.07.2017 12:17:30
ISBN/EAN: 9786130276850

ISBN - alternative Schreibweisen:
613-0-27685-0, 978-613-0-27685-0


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