Frying improving quality

Frying improving quality

Saved in:

Bibliographic Details
Other Authors:	Rossell, J. B.
Format:	Book
Published:	Boca Raton CRC 2001
Series:	Woodhead Publishing in Food Science and Technology
Subjects:	Frying Oils and fats, Edible
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Frying of food principles, changes, new approaches
Published: (1988)

Frying of food principles, changes, new approaches
Published: (1988)

Advances in deep-fat frying of foods
Published: (2009)

Deep-fat frying fundamentals and applications
by: Moreira, Rosana G
Published: (1999)

Simple stir-fries
Published: (2002)

Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures
Published: (2011)

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
Published: (1999)

Breaded fried foods
by: Mallikarjunan, P. Kumar 1964-
Published: (2010)

Betty Crocker's sizzling stir-fries
by: Crocker, Betty
Published: (1994)

The complete stir-fry cookbook
Published: (2000)

Edible oil technology
by: Bhatnagar, A.P

Gourmet and Health-Promoting Specialty Oils
Published: (2009)

Food oils and fats technology, utilization and nutrition
by: Lawson, Harry
Published: (1995)

Fats and Oils Formulating and Processing for Applications
by: O'Brien, Richard D.
Published: (2009)

Edible oil processing
Published: (2000)

The chemistry of oils and fats sources, composition, properties, and uses
by: Gunstone, F. D.
Published: (2004)

Fats and oils formulating and processing for applications
by: O'Brien, Richard D.
Published: (2004)

Edible oil processing
Published: (2000)

Standards for Fats & Oils
by: Lawson, Harry W
Published: (1985)

Hydrogenation of fats and oils
by: Patterson, H.B.W
Published: (1983)

Dairy fats and related products
Published: (2009)

Fats in food technology
Published: (2002)

Clearly delicious an illustrated guide to preserving, pickling & bottling
by: Ortiz, Elisabeth Lambert
Published: (1994)

Analysis of oilseeds, fats, and fatty foods
Published: (1991)

World oilseeds chemistry, technology, and utilization
Published: (1992)

All about fat
Published: (2007)

Flavoured oils and vinegar
Published: (2007)

Noodles and stir-fries
Published: (2000)

Wok and stir-fry a guide to quick, healthy cooking
by: Wright, Jeni 1947-
Published: (1999)

THE CHEMISTRY OF OILS AND FATS Sources, Composition, Properties and Uses
by: Gunstone, Frank D.
Published: (2004)

Oils, fats and fatty foods their practical examination
by: Williams, Kenneth Alan
Published: (1966)

Fats and oils chemistry composition-oxidation-processing proceedings of the Fourth Scandinavian Sysposium on fats and oils held in Turku Finland Aug 31 - Sept 3, 1965
Published: (1965)

The chemistry and technology of edible oils and fats and their high fat products
by: Hoffmann, G. Geza
Published: (1989)

Fats and oils chemistry and technology
Published: (1980)

Analysis of oils and tats
Published: (1987)

Technology and refining of oils and fats production and processing of oils and fats
by: Mahatta, T.L

Bailey's industrial oil and fat products
Published: (1996)

Fats and oils formulating and processing for applications
by: O'Brien, Richard D
Published: (1998)

Bailey's industrial oil and fats products
by: Bailey Alton Edward 1907-1953
Published: (2005)

PROCESSING CONTAMINANTS IN EDIBLE OILS MCPD and glycidyl esters
Published: (2022)