Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
c2011.
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| Edition: | 2. edition |
| Series: | Food Science and Technology
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| Physical Description: | x, 318 páginas : ilustraciones |
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| ISBN: | 9781439806821 |