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
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