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.
में बचाया:
| स्वरूप: | पुस्तक |
|---|---|
| भाषा: | Undetermined |
| प्रकाशित: |
Cambridge, UK
Woodhead
2001
|
| विषय: | |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|