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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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Bìa của 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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Ngôn ngữ Anh ● định dạng PDF ● Trang 328 ● ISBN 9781439806838 ● Biên tập viên Dimitrios Boskou & Ibrahim Elmadfa ● Nhà xuất bản CRC Press ● Được phát hành 2016 ● Có thể tải xuống 3 lần ● Tiền tệ EUR ● TÔI 7353175 ● Sao chép bảo vệ Adobe DRM

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Thêm sách điện tử từ cùng một tác giả / Biên tập viên

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

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