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Frying technology and practices / editors, Monoj K. Gupta, Kathleen Warner, Pamela J. White.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Frying.
- Oils and fats, Edible.
- Physical Description:
- 1 online resource (240 p.)
- Place of Publication:
- Champaign, Ill. : AOCS Press, c2004.
- Language Note:
- English
- Summary:
- This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.
- Contents:
- Preface ; Contents
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 1-4398-2218-2
- OCLC:
- 326762963
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