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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Other Authors: Boskou, Dimitrios, Elmadfa, Ibrahim
Subjects:
Frying
Oils and fats, Edible -- > Effect of temperature on

KOLEKSI TERBUKA

Call Number: TP 670 .F94 1999
Accession Item Category Format Status Notes
1100000047 Open Shelf Book AVAILABLE

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