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 ; 
<br/><br/><label>ISBN: </label>1566767865 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aceites y grasas comestibles--Efecto de temperatura sobre<br/>Freir
<br/><br/><label>LC Class. No.: </label>TP670  / F79 
<br/><br/><label>Dewey Class. No.: </label>664/.3