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

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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.
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