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:
| Formáid: | Leabhar |
|---|---|
| Teanga: | Undetermined |
| Foilsithe: |
Cambridge, UK
Woodhead
2001
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| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Míreanna Comhchosúla
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Thiết bị công nghiệp sản xuất và chế biến dầu mỡ tinh dầu
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