Frying of food
Subtitle: oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
By: edited by Dimitrios Boskou, Ibrahim Elmadfa.
Contributors: Boskou, Dimitrios.; Elmadfa, I.
Publisher: Technomic Pub. Co.
Published: 1999
Place of publication: Lancaster, Pa
Language: eng
Number of pages: 276
Subjects: Oils and fats, Edible -- Effect of temperature on.; Frying.
Notes: Includes bibliographical references and index.