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

Other Authors:	Elmadfa, Ibrahim, Boskou, Dimitrios
Language:	English
Published:	Boca Raton, FL: CRC Press (Taylor & Francis Group), 2011.
Edition:	2nd ed..
Subjects:	Frying Oils and fats, Edible -- > Effect of temperature on

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