Effect of food component changes during frying on the nutrition value of fried food.

Forum of nutrition

Volumn 56, Issue , 2003, Pages 348-350

  Pokorn, Jan ^a   Pánek, Jan ^a   Trojáková, Ludmila ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING; FOOD; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; NUTRITION; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; REVIEW; STANDARD;

CHEMISTRY, PHYSICAL; COOKERY; FOOD; FOOD HANDLING; HEAT; HUMANS; NUTRITION PHYSIOLOGY; NUTRITIVE VALUE;

EID: 21444444226     PISSN: 16600347     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (35)