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.
Wedi'i Gadw mewn:
| Fformat: | Llyfr |
|---|---|
| Iaith: | Undetermined |
| Cyhoeddwyd: |
Cambridge, UK
Woodhead
2001
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| Pynciau: | |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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Eitemau Tebyg
-
Breaded fried foods
gan: Mallikarjunan, P. Kumar
Cyhoeddwyd: (2010) -
Fats and oils :
gan: O'Brien, Ricahrrd
Cyhoeddwyd: (2003) -
Development of criteria for acceptable previous cargoes for fats and oils :
Cyhoeddwyd: (2007) -
The stir-fry cookbook /
gan: Steer, Gina
Cyhoeddwyd: (2001) -
Thiết bị công nghiệp sản xuất và chế biến dầu mỡ tinh dầu
gan: Lê Văn Thạch
Cyhoeddwyd: (1971)