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

Saved in:

Bibliographic Details
Main Author:	Boskou, Dimitrios (Author)
Format:	Book
Language:	English
Published:	Lancaster Technomic 1999
Subjects:	Aceites GRASAS TECNOLOGIA DE ALIMENTOS
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!

Similar Items