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

Book information

Publisher

CRC Press

Year

1999

ISBN

9781566767866, 1566767865

LCC

TP670 . F79 1999

Open Library ID

OL54320M

Language

english

Format

CHM

Filesize

2 MB (1828290 bytes)

Edition

5

Pages

288\0

Topic

Technique › Food Manufacturing

Time added

2010-05-31 00:48:14