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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Örtmek 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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Dil İngilizce ● Biçim PDF ● Sayfalar 328 ● ISBN 9781439806838 ● Editör Dimitrios Boskou & Ibrahim Elmadfa ● Yayımcı CRC Press ● Yayınlanan 2016 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 7353175 ● Kopya koruma Adobe DRM
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Dimitrios BoskouIbrahim ElmadfaGreece) Boskou Dimitrios (Aristotle University of ThessalonikiAustria) Elmadfa Ibrahim (University of Vienna

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