[PDF.85cl] Frying: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Frying: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.qf87] Frying: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #7013082 in Books |  2001-05-09 | Original language:English | PDF # 1 |  9.42 x1.42 x6.41l,1.52 | File type: PDF | 382 pages

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|| |The book is easy to read and contains a vast amount of technical, theoretical and practical information of value to people in the industry and to established researchers., Lipid Technology|About the Author|Dr Barry Ross

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.

Edited by a leading authority in the field and with a distinguished international team of contributors...

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