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

Author(s)

• Boskou, Dimitrios
• Elmadfa, I.

Bibliographic Information

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

edited by Dimitrios Boskou, Ibrahim Elmadfa

CRC Press, c2011

2nd ed

• : hardback

Note

Includes bibliographical references and index

Details

• NCID: BB05105991
• ISBN:
  • 9781439806821
• LCCN: 2010043667
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Boca Raton
• Pages/Volumes: x, 318 p.
• Size: 24 cm
• Classification:
  • NDC9 : 498.51
  • LCC : TP670
  • DC22 : 664
• Subject Headings:
  • LCSH : Oils and fats, Edible -- Effect of temperature on
  • LCSH : Frying
  • FREE : TECHNOLOGY & ENGINEERING / Food Science bisacsh