Frying :

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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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書目詳細資料
格式:	圖書
語言:	Undetermined
出版:	Cambridge, UK Woodhead 2001
主題:	Frying,Oils and fats, edible
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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