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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures / edited by Dimitrios Boskou, Ibrahim Elmadfa - xii, 276 páginas : ilustraciones ;

ISBN: 1566767865

Subjects--Topical Terms:
Aceites y grasas comestibles--Efecto de temperatura sobre
Freir

LC Class. No.: TP670 / F79

Dewey Class. No.: 664/.3