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

Bibliographic Details
Corporate Author:	NetLibrary, Inc
Other Authors:	Boskou, Dimitrios, Elmadfa, I.
Format:	eBook
Language:	English
Published:	Lancaster, Pa. : Technomic Pub. Co., [1999]
Subjects:	Oils and fats, Edible > Effect of temperature on. Frying. Electronic books.
Online Access:	Connect to the full text of this electronic book

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