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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Библиографические подробности
Формат:	‌
Язык:	Undetermined
Опубликовано:	Cambridge, UK Woodhead 2001
Предметы:	Frying,Oils and fats, edible
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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