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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| Формат: | |
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| Язык: | Undetermined |
| Опубликовано: |
Cambridge, UK
Woodhead
2001
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00801nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_102490 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 247.85 | ||
| 082 | |a 641.77 | ||
| 082 | |b F948 | ||
| 245 | 0 | |a Frying : | |
| 245 | 0 | |b Improving quality | |
| 245 | 0 | |c edited by J.B. Rossell | |
| 260 | |a Cambridge, UK | ||
| 260 | |b Woodhead | ||
| 260 | |c 2001 | ||
| 520 | |a 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. | ||
| 650 | |a Frying,Oils and fats, edible | ||
| 904 | |i Truc, H.Mai | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||