Comparative study of frying to other cooking techniques influence on the nutritive value

Comparative study of frying to other cooking techniques influence on the nutritive value

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Bognár, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 49, no. 3-4 (1998), p. 250-260
Materias:	Alimentos Fritura Cocción Valor nutritivo
Publicación relacionada:	Contenido en: Grasas y Aceites

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