Frying of Food
Subtitle: Oxidation, Nutrient and Non-Nutrient  Antioxidants, Biologically Active Compounds and High Temperatures
Edition: 5 edition
Publisher: CRC
Published: July 21, 1999
Language: eng
Format: Hardcover
Number of pages: 288
ISBN-13: 9781566767866
Subjects: Food & beverage technology; Oils and fats, Edible; Food Science; Technology & Industrial Arts; Medical; Technology / Food Industry & Science; Effect of temperature on; Biochemistry; Frying
First sentence: CHEMICALLY, fats comprise a non homogeneous group of different substances which have some physico-chemical characteristics in common.