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

Podrobná bibliografie
Další autoři: Boskou, Dimitrios, Elmadfa, I.
Médium: Kniha
Jazyk:English
Vydáno: Boca Raton CRC Press Fla., c1999.
Témata:
Oils and fats, Edible > Effect of temperature on.
Frying.