Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Volumn , Issue , 2016, Pages 1-328

  Boskou, Dimitrios ^a   Elmadfa, Ibrahim ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; DETERIORATION; NUTRIENTS; PHOSPHOLIPIDS;

ACTIVE CONSTITUENTS; ACTIVE INGREDIENTS; BIOLOGICALLY ACTIVE COMPOUNDS; ELEVATED TEMPERATURE; MINOR CONSTITUENTS; NATURALLY OCCURRING; PRODUCT DEVELOPERS; QUALITY ASSESSMENT;

OILS AND FATS;

EID: 85051310661     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (0)