2nd Edition
Hardback (23 Oct 2015)
Includes delivery to the United States
10+ copies available online - Usually dispatched within 7 days
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 covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
| ISBN: | 9781893997929 |
| Publisher: | Elsevier Science |
| Imprint: | Academic Press |
| Pub date: | 23 Oct 2015 |
| Edition: | 2nd Edition |
| DEWEY: | 664.36 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 447 |
| Weight: | 839g |
| Height: | 234mm |
| Width: | 158mm |
| Spine width: | 31mm |
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