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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures / edited by Dimitrios Boskou and Ibrahim Elmadfa

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    TP670
    .F79 1999
     
    516295 (Shelf),BOK
    Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures. - Lancaster , 1999.

         ix, 276 p. : ill ; 23 cm.

         ISBN 1566767865.
         
         1. Oils and fats, Edible - Effect of temperature on 2. Frying.I. Boskou, Dimitrios II. Elmadfa, Ibrahim III. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    516295ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)
    517253ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)

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