English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/103727
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
DC FieldValueLanguage
dc.contributor.authorMárquez Ruiz, Gloria-
dc.contributor.authorRuiz Méndez, Mª Victoria-
dc.contributor.authorVelasco, Joaquín-
dc.contributor.authorDobarganes, M. Carmen-
dc.date.accessioned2014-10-23T08:37:45Z-
dc.date.available2014-10-23T08:37:45Z-
dc.date.issued2010-
dc.identifierisbn: 978-1-84569-648-1-
dc.identifier.citationOxidation in foods and beverages and antioxidant applications 2: 239- 273 (2010)-
dc.identifier.urihttp://hdl.handle.net/10261/103727-
dc.publisherWoodhead Publishing-
dc.rightsclosedAccess-
dc.titleChapter 7. Preventing oxidation during frying of foods-
dc.typecapítulo de libro-
dc.date.updated2014-10-23T08:37:45Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
Appears in Collections:(ICTAN) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show simple item record
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.