Deep Frying: Chemistry, Nutrition, and Practical Applications
Michael D. Erickson
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. FDA 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.
Année:
2006
Edition:
2nd edition
Editeur::
Amer Oil Chemists Society
Langue:
english
Pages:
482
ISBN 10:
1893997928
ISBN 13:
9781893997929
Fichier:
PDF, 28.20 MB
IPFS:
,
english, 2006