E-bok, Engelska, 2016
Frying of Food
Av Ibrahim Elmadfa, Dimitrios Boskou
1230 kr
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Beskrivning
Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu
Produktinformation
- Utgivningsdatum: 2016-04-19
- Språk: Engelska
- Filformat: PDF
- Kopieringsskydd: LCP
- ISBN: 9781439806838
- Förlag: CRC Press
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