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Book Cover
E-book

Title Deep frying : chemistry, nutrition, and practical applications / editor, Michael D. Erickson
Edition 2nd ed
Published Urbana, Ill. : AOCS Press, ©2007

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Description 1 online resource (xiii, 447 pages) : illustrations
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
Bibliography Includes bibliographical references and index
Notes Print version record
Subject 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
TECHNOLOGY & ENGINEERING -- Food Science.
Unsaturated fatty acids in human nutrition
Food -- Composition
Feeds -- Composition
Deep frying
Oils and fats, Edible
Genre/Form Electronic book
Form Electronic book
Author Erickson, Michael D
LC no. 2006026196
ISBN 9781613442531
161344253X
9780128043530
0128043539
9781630670191
1630670197