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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana, Ill. :
AOCS Press,
©2007.
|
| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 037 | |b Knovel Corporation |n http://www.knovel.com | ||
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| 245 | 0 | 0 | |a Deep frying : |b chemistry, nutrition, and practical applications / |c editor, Michael D. Erickson. |
| 250 | |a 2nd ed. | ||
| 260 | |a Urbana, Ill. : |b AOCS Press, |c ©2007. | ||
| 300 | |a 1 online resource (xiii, 447 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation. | |
| 520 | |a 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. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 0 | |a Deep frying. | |
| 650 | 0 | |a Unsaturated fatty acids in human nutrition. | |
| 650 | 0 | |a Feeds |x Composition. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 1 | 2 | |a Dietary Fats, Unsaturated |
| 650 | 1 | 2 | |a Food Industry |x standards |
| 650 | 2 | 2 | |a Diet |x standards |
| 650 | 2 | 2 | |a Fats, Unsaturated |x chemistry |
| 650 | 2 | 2 | |a Nutritive Value |
| 650 | 2 | |a Dietary Fats | |
| 650 | 6 | |a Huiles et graisses comestibles. | |
| 650 | 6 | |a Friture en bain. | |
| 650 | 6 | |a Acides gras insaturés dans l'alimentation humaine. | |
| 650 | 6 | |a Valeur nutritive. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Unsaturated fatty acids in human nutrition |2 fast | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 650 | 7 | |a Feeds |x Composition |2 fast | |
| 650 | 7 | |a Deep frying |2 fast | |
| 650 | 7 | |a Oils and fats, Edible |2 fast | |
| 700 | 1 | |a Erickson, Michael D. | |
| 776 | 0 | 8 | |i Print version: |t Deep frying. |b 2nd ed. |d Urbana, Ill. : AOCS Press, ©2007 |z 9781893997929 |w (DLC) 2006026196 |w (OCoLC)70929212 |
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