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Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures

Boskou, Dimities

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures Boskou, Dimities - London CRC Press 1999

Transferred from HEJ library, original accession # 3920

ISBN: 1566767865

LC Class. No.: TX-689-.F78-1999

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Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures