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

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Material type: Text

TextPublication details: London; CRC Press; 1999ISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	Industrial Analytical Center (IAC) Library	TX-689-.F78-1999 (Browse shelf(Opens below))	Available		I 461

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Previous	TX-541-.R47-2000 Residue Analysis in Food: Principles and Applications	QD-71-.A2-1960 Advances in Analytical Chemistry and Instrumentation Volume 1	TP-9-.E68-1996 Encyclopedia Of Chemical Technology Volume 17	TX-689-.F78-1999 Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures	TX-557-.A65-2000 Approved Methods of the American Association of Cereal Chemists Volume 1	TX-689-.D44-2007 Deep Frying: Chemistry, Nutrition and Practical Applications	TX-571.P4.-P49-2004 Pesticide Residues in Food: Technologies for Detection	Next

Transferred from HEJ library, original accession # 3920

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