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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition /
"<STRONG>Frying of Food</STRONG> is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature...
| Altres autors: | , |
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| Format: | Printed Book |
| Idioma: | English |
| Publicat: |
Boca Raton :
CRC Press,
c2011.
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| Edició: | 2nd ed. |
| Matèries: |
University of Calicut
| Signatura: |
664 |
|---|---|
| Còpia | Comprovació en temps real no disponible |