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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...
| Diğer Yazarlar: | , |
|---|---|
| Materyal Türü: | Printed Book |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Boca Raton :
CRC Press,
c2011.
|
| Edisyon: | 2nd ed. |
| Konular: |
University of Calicut
| Yer Numarası: |
664 |
|---|---|
| Kopya Bilgisi | Konumu erişilebilir değil. |