Nutrient losses and gains during frying: A review

International Journal of Food Sciences and Nutrition

Volumn 49, Issue 2, 1998, Pages 157-168

  Fillion, L ^a   Henry, C J K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CHOLESTEROL; LIPID; MINERAL; PROTEIN; STARCH; THIAMINE; TRACE ELEMENT; UNSATURATED FATTY ACID; VITAMIN;

ARTICLE; COOKING; DIETARY FIBER; FAT INTAKE; FOOD ANALYSIS; FOOD PROCESSING; MEAT; NUTRITIONAL VALUE; OXIDATION; POTATO; TEMPERATURE;

EID: 0031946112     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489809089395     Document Type: Article

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