Á lódáil...
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...
| Údair Eile: | , |
|---|---|
| Formáid: | Printed Book |
| Teanga: | English |
| Foilsithe: |
Boca Raton :
CRC Press,
c2011.
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| Eagrán: | 2nd ed. |
| Ábhair: |
University of Calicut
| Gairmuimhir: |
664 |
|---|---|
| Cóip | Live Status Unavailable |