Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures Boskou, Dimities

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Material type: Text

TextPublication details: London; CRC Press; 1999ISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	Industrial Analytical Center (IAC) Library	TX-689-.F78-1999 (Browse shelf(Opens below))	Available		I 461

Transferred from HEJ library, original accession # 3920

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