Frying of Food. Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
- Título:
- Frying of Food. Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
- Materia:
- Food Science & Technology
- Editor:
- CRC Press
- Descripción:
- 328 p.
- Identificadores:
- ISBN: 9780429132698
- Colección:
- Taylor Francis