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

समान संसाधन

• Advances in deep-fat frying of foods
  द्वारा: Sahin,Serpil
  प्रकाशित: (2009)
• Edible fats and oils: Their composition, manufature and analysis
  द्वारा: Mitchell, C Ainsworth
  प्रकाशित: (1911)
• Edible oils and Fats: Recent Developments
  द्वारा: Gutcho, Marcia
  प्रकाशित: (1979)
• French fries and ketchup from the same plant
• Role of thermally oxidized edible oils on the development of high fructose induced insulin resistance and associated events that link to hepatosteatosis and colon carcinogenesis /
  द्वारा: Arunaksharan, N.
  प्रकाशित: (2018)