Deep frying : chemistry, nutrition, and practical applications /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Erickson, Michael D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Urbana, Ill. : AOCS Press, �2007.
Edición:2nd ed.
Temas:
Oils and fats, Edible.
Deep frying.
Unsaturated fatty acids in human nutrition.
Feeds > Composition.
Food > Composition.
Dietary Fats, Unsaturated
Food Industry > standards
Diet > standards
Fats, Unsaturated > chemistry
Nutritive Value
Dietary Fats
Huiles et graisses comestibles.
Friture en bain.
Acides gras insatur�es dans l'alimentation humaine.
Valeur nutritive.
TECHNOLOGY & ENGINEERING > Food Science.
Unsaturated fatty acids in human nutrition
Food > Composition
Feeds > Composition
Deep frying
Oils and fats, Edible
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (xiii, 447 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781613442531
161344253X
9780128043530
0128043539
9781630670191
1630670197

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