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Frying of Food (Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition) || Phytosterols and Frying Oils
Boskou, Dimitrios, Elmadfa, IbrahimVolume:
10.1201/b1
Year:
2010
Language:
english
DOI:
10.1201/b10437-10
File:
PDF, 605 KB
english, 2010