Deep frying : chemistry, nutrition, and practical applications / editor, Michael D. Erickson.

Contributor(s):

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781613442531
161344253X
9780128043530
0128043539
9781630670191
1630670197

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Deep frying.LOC classification:

TP670 .D44 2007eb

NLM classification:

2008 N-238
WA 722

Online resources:

Click here to access online

Contents:

pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation.

Summary: 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.

Item type:

eBooks

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Includes bibliographical references and index.

Print version record.

pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation.

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.

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