Ładuje się......
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...
| Kolejni autorzy: | , |
|---|---|
| Format: | Printed Book |
| Język: | English |
| Wydane: |
Boca Raton :
CRC Press,
c2011.
|
| Wydanie: | 2nd ed. |
| Hasła przedmiotowe: |
University of Calicut
| Sygnatura: |
664 |
|---|---|
| Egzemplarz | Możliwość dostępu nieznana |