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| 005 | 20200314100452.0 | ||
| 008 | 040423s1999 paua b 001 0 eng | ||
| 020 | _a1566767865 | ||
| 035 | _aMX001000994108 | ||
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_aFrying of food : _boxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures / _cedited by Dimitrios Boskou, Ibrahim Elmadfa |
| 264 | 1 |
_aLancaster : _bCRC Press, _cc1999 |
|
| 300 |
_axii, 276 páginas : _bilustraciones ; |
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| 650 | 0 |
_aAceites y grasas comestibles _xEfecto de temperatura sobre |
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| 650 | 0 | _aFreir | |
| 700 | 1 |
_aBoskou, Dimitrios, _eeditor |
|
| 700 | 1 |
_aElmadfa, I., _eeditor |
|
| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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_c11252 _d11252 |
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