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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 edited by Dimitrios Boskou and Ibrahim Elmadfa - 2nd ed. - Boca Raton : CRC Press, 2010. - x, 318 p. ; 24 cm.

Includes index and bibliographical reference.

ISBN: 9781439806821 : £108.00

Subjects--Index Terms: Oils--Fats Frying

Dewey Class. No.: 664 BOS E

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