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

• Material Type: 図書
• ISBN: 9781439806821 (hardback)
• Title: Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
• Author/Editor: edited by Dimitrios Boskou, Ibrahim Elmadfa.
• Edition: Second edition.
• Author Heading: Boskou, Dimitrios.; Elmadfa, I.
• Publication, Distribution, etc.: Boca Raton : CRC Press
• Publication Date: [2011]
• Publication Date (W3CDTF): 2011
• Extent: x, 318 pages
• Size: 24 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Oils and fats, Edible--Effect of temperature on.; Frying.; TECHNOLOGY & ENGINEERING / Food Science
• LCC: TP670
• DDC: 664
• NDLC: PA545
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PA545-B8
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 024232908; http://id.ndl.go.jp/bib/024232908
• LC Control Number: 2010043667; https://lccn.loc.gov/2010043667
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "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 t...