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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| Format: | Book |
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| Language: | Undetermined |
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Cambridge, UK
Woodhead
2001
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| Institutions: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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