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 know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols ...

Deep Frying: Chemistry, Nutrition, and Practical Applications 2007, Academic Press and Aocs Press, Urbana-Champaign, IL

ISBN-13: 9781893997929

2nd Revised edition

Hardcover

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