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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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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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Bahasa Inggeris ● Format PDF ● Halaman-halaman 328 ● ISBN 9781439806838 ● Penyunting Dimitrios Boskou & Ibrahim Elmadfa ● Penerbit CRC Press ● Diterbitkan 2016 ● Muat turun 3 kali ● Mata wang EUR ● ID 7353175 ● Salin perlindungan Adobe DRM

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Dimitrios Boskou Ibrahim Elmadfa Greece) Boskou Dimitrios (Aristotle University of Thessaloniki Austria) Elmadfa Ibrahim (University of Vienna

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