Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
| Outros Autores: | , |
|---|---|
| Formato: | Livro |
| Idioma: | English |
| Publicado em: |
Boca Raton
CRC Press
Fla., c1999.
|
| Assuntos: |