Frying of food: oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Formaat: | Boek |
| Taal: | Engels |
| Gepubliceerd in: |
Lancaster
Technomic
1999
|
| Onderwerpen: | |
| Tags: |
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MARC
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| 003 | CL-VaPUC | ||
| 008 | 001110e19990000US |||||||||||||||||eng|d | ||
| 082 | 0 | 4 | |a 664.32 |b BOS |2 21 |
| 100 | 0 | |a Boskou, Dimitrios |e author |9 451857 | |
| 245 | 1 | 0 | |a Frying of food: oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures |
| 300 | |a 276 p | ||
| 942 | |c BK | ||
| 945 | |d 20001110 00:00:00 |a vberengu | ||
| 260 | |a Lancaster |b Technomic |c 1999 | ||
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| 650 | 7 | |a GRASAS |2 CL-VaPUC |9 375407 | |
| 650 | 7 | |a TECNOLOGIA DE ALIMENTOS |2 CL-VaPUC |9 451858 | |
| 583 | |a last modification |c 20001110 00:00:00 |k Rodrigo Vera | ||
| 999 | |c 292345 |d 292343 | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 664_320000000000000_BOS_1999 |7 0 |8 A |9 343143 |a BIBALI |b BIBALI |c GEN |d 2019-11-20 |i 3662608 |o 664.32 BOS 1999 |p 3662608 |r 2025-01-20 |w 2019-11-20 |y BK |k ALI | ||