Book (01 Jan 1996)
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A review of numerous aspects of frying, including production and composition of frying fats, formation and analysis of oxidized sterols in frying fats, nutritional needs for fat and the role of fat in the diet, practical food-service frying, and evaluation of used frying oil. Much of the research material is built upon previous studies; however, th
| ISBN: | 9780935315752 |
| Publisher: | AOCS Press |
| Imprint: | AOCS Press |
| Pub date: | 01 Jan 1996 |
| DEWEY: | 664.36 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 357 |
| Weight: | 771g |
| Height: | 241mm |
| Width: | 165mm |
| Spine width: | 31mm |
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