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Dimitrios Boskou

Olive Oil: Chemistry and Technology, Second Edition

Olive Oil: Chemistry and Technology, Second Edition

2006 · ENGLISH · PDF

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

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

1999 · ENGLISH · EPUB

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Olive Oil: Minor Constituents and Health

Olive Oil: Minor Constituents and Health

2008 · ENGLISH · PDF

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

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

1999 · ENGLISH · CHM

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Olive Oil Chemistry and Technology

Olive Oil Chemistry and Technology

2006 · ENGLISH · PDF

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Olive oil: Minor constituents and health

Olive oil: Minor constituents and health

2008 · ENGLISH · PDF

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