Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures
This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include imp...
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2011
|
| Edition: | SECOND EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag 
Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures