Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /
Autor principal: | Boskou, Dimitrios (Editor ) |
---|---|
Otros Autores: | Elmadfa, Ibrahim (Editor , Editor/a) |
Formato: | Libro |
Lenguaje: | English |
Publicado: |
Boca Raton :
CRC Press,
c2011.
|
Edición: | 2. edition |
Colección: | Food Science and Technology
|
Materias: |
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