Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
c2011.
|
| Edition: | 2. edition |
| Series: | Food Science and Technology
|
| Subjects: |
Sistema de Bibliotecas de Universidad de Costa Rica
| Call Number: |
664.3 |
|---|---|
| Copy | Available |