Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /

Bibliographic Details
Other Authors:	Boskou, Dimitrios, Elmadfa, I.
Format:	Book
Language:	English
Published:	Lancaster, Pa. : Technomic Pub. Co., [1999]
Subjects:	Oils and fats, Edible > Effect of temperature on. Frying.

Remote Storage