Frying of food :    oxidation, nutrient and non-nutrient antioxidant s, biologically active compounds, and high temperatures /  
edited by Dimitrios Boskou, Ibrahim Elmadfa. 
 - Boca Raton :    CRC Press,    c1999. 
 - xii, 276 p. :    ill. ;    24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>1566767865 
<br/><br/><label>LCCN: </label>99-064542 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Oils and fats, Edible -- Effect of temperature on.<br/> Frying.
<br/><br/><label>Dewey Class. No.: </label>664/.3