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20130410093000.0 |
| 008 |
120620s2001 enk eng |
| 020 |
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|a 0849312086 (CRC Press)
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|a 1591243297 (ebook)
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|a 1855735563 (hardback : alk. paper)
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|a 9780849312083 (CRC Press)
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|a 9781591243298 (ebook)
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|a 9781855735569 (hardback : alk. paper)
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| 050 |
0 |
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|a TX689
|b .F79 2001
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| 090 |
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|a TX689
|b .F79 2001
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| 245 |
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|a Frying :
|b improving quality
|c cedited by J. B. Rossell
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| 260 |
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|a Cambridge, England :
|b Woodhead Publishing Limited ;
|a Boca Raton, Florida :
|b CRC Press ,
|c c2001
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| 300 |
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|a xii, 369 p. :
|b ill. ;
|c 24 cm.
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| 490 |
1 |
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|a Woodhead Publishing in food science and technology
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction -- 2. The market for fried food -- 3. Regulation in the European Union -- 4. Regulation in the United States -- 5. Health issues -- 6. The composition of Frying oils -- 7. Factors affecting the quality of frying oils and fats -- 8. The measurement of frying oil quality and authenticity -- 9. The manufacture of pre-fried potato products -- 10. Managing potato crisp processing -- 11. Effective process control in frying -- 12. Flavour and aroma development in frying and fried food -- 13. Improving the texture and colour of fried products
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| 520 |
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|a Edited by a leading authority in the field, and with a distinguished international team of contributors, Frying provides an authoritative review of the key issues in improving quality in the manufacture of fried products
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| 650 |
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|a Frying
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| 650 |
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|a Oils and fats, edible
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| 700 |
1 |
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|a Rossell, J. B. ,
|e author
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| 710 |
2 |
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|a Knovel (Firm)
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| 999 |
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|a 1000152164
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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