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

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Bibliographic Details
Other Authors:	Boskou, Dimitrios, Elmadfa, Ibrahim
Format:	Unknown
Published:	Lancaster Technomic 1999
Subjects:	Oils and fats, Edible > Effect of temperature on Frying
Online Access:	Click Here to View Status and Holdings.
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