Cover Image

Deep frying : chemistry, nutrition, and practical applications /

Show other versions (2)

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
Description
Summary: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 know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
Item Description:Electronic resource.
Physical Description:1 online resource (xiii, 447 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781613442531
161344253X
9780128043530
0128043539
9781630670191
1630670197