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

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Bibliographic Details
Main Author:	Boskou, Dimitrios (Author)
Format:	Book
Language:	English
Published:	Lancaster Technomic 1999
Subjects:	Aceites GRASAS TECNOLOGIA DE ALIMENTOS
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Biblioteca de Alimentos - Colección General

Holdings details from Biblioteca de Alimentos - Colección General
Call Number:	664.32 BOS 1999
Copy 3662608	Available Place a Hold