Deep frying : chemistry, nutrition, and practical applications /

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to kno...

Full description

Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Erickson, Michael D.
Format:	eBook
Language:	English
Published:	Urbana, Ill. : AOCS Press, [2007]
Edition:	2nd ed.
Subjects:	Oils and fats, Edible. Deep frying. Dietary Fats, Unsaturated. Food Industry > standards. Diet > standards. Fats, Unsaturated > chemistry. Nutritive Value. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book