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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures edited by Dimitrios Boskou and Ibrahim Elmadfa

Contributor(s): Boskou, Dimitrios [editor ] | Elmadfa, I [editor ]Material type: Text

TextLanguage: eng Publication details: Boca Raton : CRC Press, 2010Edition: 2nd edDescription: x, 318 p. ; 24 cmISBN: 9781439806821 :Subject(s): Oils--Fats | FryingDDC classification: 664 BOS E

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 BOS E (Browse shelf (Opens below))	Available		461372

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Previous	664.001'5795 FOO Food mycology :	664 AME Principles of sensory evaluation of food /	664 BAG.L Biotechnology in functional foods and nutraceuticals /	664 BOS E Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures	664 BRA Introduction to the biochemistry of foods /	664 CHO S Principles of enzymology for the food science	664 DOY B Food microbiolgy : fundamentals and frontiers	Next

Includes index and bibliographical reference.

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