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:	Book
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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MARC


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001	wils-267137
020	#	#	\|a 1566767865
090	0	0	\|a TP670 \|b .F79 1999
245	1	1	\|a Frying of food \|b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures \|c edited by Dimitrios Boskou and Ibrahim Elmadfa
260	#	#	\|a Lancaster \|b Technomic \|c 1999
300	#	#	\|a ix, 276 p. \|b ill \|c 23 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Oils and fats, Edible \|x Effect of temperature on
650	#	0	\|a Frying
700	1	#	\|a Boskou, Dimitrios
700	#	#	\|a Elmadfa, Ibrahim
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=267137
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|01700##a0011.2.2\|\|