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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...
| Tác giả khác: | , |
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| Định dạng: | Printed Book |
| Ngôn ngữ: | English |
| Được phát hành: |
Boca Raton :
CRC Press,
c2011.
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| Phiên bản: | 2nd ed. |
| Những chủ đề: |
University of Calicut
| Số hiệu: |
664 |
|---|---|
| Sao chép | Trạng thái trực tiếp không khả dụng |