Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

by: Dimitrios Boskou · Ibrahim Elmadfa Hardcover details (USA). (see also: eBook (Kindle) · eBook (Kindle)) details (UK). (see also: eBook (Kindle) · eBook (Kindle)) details (Germany). (see also: Kindle Ausgabe · Kindle Ausgabe) details (Canada). (see also: eBook (Kindle) · eBook (Kindle)) ISBN: 978-1-4398-0682-1 ISBN-10: 1-4398-0682-9 CRC Press · 2010