Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
- Author
- Dimitrios Boskou, Ibrahim Elmadfa
- Publisher
- CRC Press
- Language
- English
- Edition
- 5
- Year
- 1999
- Page
- 288
- ISBN
- 9781566767866,1566767865
- File Type
- chm
- File Size
- 1.7 MiB
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