Chemical and biological modulations of frying fats - Impact on fried food

Autoren:Wagner, Karl-Heinz; Elmadfa, Ibrahim
Sprache:Englisch
Anzahl der Seiten:14
Publikationsdatum:2010
Bibliographische Notiz:Host publication data : Frying of food-Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures Edited by D. Boskou and I. Elmadfa
Publikationstyp:Beitrag in Buch/Sammelband
Buchtitel:Frying of food-Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
Editor:Boskou, D. Elmadfa, I.
Portal:https://ucris.univie.ac.at/portal/en/publications/chemical-and-biological-modulations-of-frying-fats--impact-on-fried-food(37d6f0f5-5f73-4b24-bb14-b1c5aa759afc).html