Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

著者

• Boskou, Dimitrios
• Elmadfa, I.

書誌事項

Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

edited by Dimitrios Boskou, Ibrahim Elmadfa

Technomic Pub. Co., c1999

注記

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BA51220675
• ISBN:
  • 1566767865
• LCCN: 99064542
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Lancaster
• ページ数/冊数: xii, 276 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP670
  • DC21 : 664/.3
• 件名:
  • LCSH : Oils and fats, Edible -- Effect of temperature on
  • LCSH : Frying