00801nam a2200205Ia 4500 CTU_102490 210402s9999 xx 000 0 und d 247.85 641.77 F948 Frying : Improving quality edited by J.B. Rossell Cambridge, UK Woodhead 2001 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. Frying,Oils and fats, edible Truc, H.Mai Trung tâm Học liệu Trường Đại học Cần Thơ