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	1.	No cover image available Safety Aspects of Frying Fats and Oils:Although excessive cooking conditions can produce toxic compounds in fats and oils,the fats and oils become unacceptable from a sensory standpoint sooner by Walter L Clark Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available A Hot - Melt Transparent Peelable Coating for Food by Walter L Clark Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1965 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Polyphenolic Content and Enzymatic Activity of Two Varieties of Potatoes.I. Preliminary Report by Walter L Clark Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1957 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available The Surface Darkening of Sliced Beets by Walter L Clark Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1955 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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