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.
שמור ב:
| פורמט: | ספר |
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| שפה: | Undetermined |
| יצא לאור: |
Cambridge, UK
Woodhead
2001
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| נושאים: | |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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פריטים דומים
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יצא לאור: (2003) -
Development of criteria for acceptable previous cargoes for fats and oils :
יצא לאור: (2007) -
The stir-fry cookbook /
מאת: Steer, Gina
יצא לאור: (2001) -
Thiết bị công nghiệp sản xuất và chế biến dầu mỡ tinh dầu
מאת: Lê Văn Thạch
יצא לאור: (1971)