Effect of food component changes during frying on the nutrition value of fried food.
Pokorn
Jan
J
Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic. jan.pokorny@vscht.cz
Pánek
Jan
J
Trojáková
Ludmila
L
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003296:Cooking / Q000379:methods*; D005502:Food / Q000592:standards*; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D009747:Nutritional Physiological Phenomena; D009753:Nutritive Value