Dietary evaluation of vegetables pan-fried in virgin olive oil following the Greek traditional culinary practice

Ecology of Food and Nutrition

Volumn 45, Issue 2, 2006, Pages 105-123

  Kalogeropoulos, Nick ^a   Grigorakis, Dimitris ^a   Mylona, Anastasia ^a   Falirea, Angeliki ^a   Andrikopoulos, Nikolaos K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Domestic pan frying; Energy content; Fatty acids; Phytosterols; Squalene; Vegetables; Virgin olive oil

Indexed keywords

FOOD;

CAPSICUM; CUCURBITA PEPO VAR. MELOPEPO; SOLANUM MELONGENA; SOLANUM TUBEROSUM;

EID: 33645240045     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670240500530642     Document Type: Article

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