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Frying of Food e-bog
546,47 DKK
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Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu
E-bog
546,47 DKK
Forlag
CRC Press
Udgivet
19 april 2016
Længde
328 sider
Genrer
Food and beverage technology
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781439806838
Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu