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

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

Bibliographic Details
Main Authors:	Boskou, Dimitrios (Author), Elmadfa, Ibrahim (Author)
Format:	Book
Language:	English
Published:	Boca Raton CRC Press c
Edition:	2nd ed
Subjects:	Frying Oils and fats, Edible > Effect of temperature on

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