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

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: Boca Raton CRC Press Fla., c1999.
Subjects:
Oils and fats, Edible > Effect of temperature on.
Frying.