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Dimitrios Boskou & Ibrahim Elmadfa
Frying of Food [PDF ebook]
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

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Couverture du Dimitrios Boskou & Ibrahim Elmadfa: Frying of Food (PDF)

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu

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Langue Anglais ● Format PDF ● Pages 328 ● ISBN 9781439806838 ● Éditeur Dimitrios Boskou & Ibrahim Elmadfa ● Maison d’édition CRC Press ● Publié 2016 ● Téléchargeable 3 fois ● Devise EUR ● ID 7353175 ● Protection contre la copie Adobe DRM

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