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

相似書籍

• Grasas y aceites: química y tecnología
  由: Kirschenbauer, H. G
  出版: (1964)
• Grasas y aceites: química y tecnología
  由: Kirschenbauer, H. G
  出版: (1964)
• Fats and oils: formulating and processing for applications
  由: O'Brien, Richard D.
  出版: (1998)
• Oils, fats and fatty foods
  由: Williams, K. A
  出版: (1966)
• Technologie et analyse chimiques des huiles, graisses et cires
  由: Bontoux, Emile
  出版: (1929)