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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /

Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures / edited by Dimitrios Boskou, Ibrahim Elmadfa - Boca Raton, FL : CRC Press, 2011 - x, 318 p. : ill. ; 24 cm.

Includes bibliographical references and index

ISBN: 9781439806821 1566767865

Subjects--Topical Terms:
Frying
Oils and fats, Edible

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