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. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781439806821 1566767865 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Frying<br/>Oils and fats, Edible