(Download pdf) Frying: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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| #7446054 in Books | 2001-05-09 | Original language:English | PDF # 1 | 9.42 x1.42 x6.41l,1.52 | File Name: 1855735563 | 382 pages
|||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 Ros
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 contributor...
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You easily download any file type for your device.Frying: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) | From Woodhead Publishing. A good, fresh read, highly recommended.
