Search Results       Your search for [subject]Oils and fats, Edible -- Effect of temperature on returned 1 record.           Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures. Boca Raton: CRC Press, 1999. Subject: Oils and fats, Edible -- Effect of temperature on; Frying.          Add to Book Cart Relevance: 46.03%