Olive and Olive Oil Bioactive Constituents
Dimitrios Boskou
₹9,542
Frying of Food
Oxidation
by Dimitrios Boskou, Ibrahim Elmadfa
CRC Press · 1999 · Hardcover
₹3,915
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About this book
Its main subjects are Frying, Effect of temperature on, Edible Oils and fats and Food & beverage technology.
Book details
- ISBN-13
- 9781566767866
- ISBN-10
- 1566767865
- Authors
- Dimitrios Boskou, Ibrahim Elmadfa
- Publisher
- CRC Press
- Published
- 1999
- Edition
- 1
- Binding
- Hardcover
- Pages
- 288
- Language
- English
- Condition
- New
- Subject
- Food Science & Technology
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