title: Effect of food component changes during frying on the nutrition value of fried food.
authors.affiliation: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic. jan.pokorny@vscht.cz
authors.forename: Jan
authors.initials: J
authors.lastname: Pokorn
authors.forename: Jan
authors.initials: J
authors.lastname: Pánek
authors.forename: Ludmila
authors.initials: L
authors.lastname: Trojáková
mesh_terms: 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