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

CRC Press, c2011

2nd ed

• : hardback

注記

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BB05105991
• ISBN:
  • 9781439806821
• LCCN: 2010043667
• 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: Boca Raton
• ページ数/冊数: x, 318 p.
• 大きさ: 24 cm
• 分類:
  • NDC9 : 498.51
  • LCC : TP670
  • DC22 : 664
• 件名:
  • LCSH : Oils and fats, Edible -- Effect of temperature on
  • LCSH : Frying
  • FREE : TECHNOLOGY & ENGINEERING / Food Science bisacsh