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.
Đã lưu trong:
Định dạng: | Sách |
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Ngôn ngữ: | Undetermined |
Được phát hành: |
Cambridge, UK
Woodhead
2001
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Những chủ đề: | |
Các nhãn: |
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Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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LEADER | 00801nam a2200205Ia 4500 | ||
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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 |