Frying : Improving quality

The book provides an authoritative review of key procedures in the frying process, especially as regards improving quality in the manufacture of fried products such as ready-made meals and snack foods. Looks at the role of frying oil, and examines the impact of frying on lipid intake.

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Detalles Bibliográficos
Formato:	Libro
Lenguaje:	Undetermined
Publicado:	Cambridge, UK Woodhead 2001
Materias:	Frying,Oils and fats, edible
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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Frying : Improving quality

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