Deep frying [electronic resource] : chemistry, nutrition, and practical applications / editor, Michael D. Erickson.

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 will cover everything you need to kno...

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Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	Erickson, Michael D.
Format:	Electronic eBook
Language:	English
Published:	Urbana, Ill. : AOCS Press, ©2007.
Edition:	2nd ed.
Subjects:	Oils and fats, Edible. Deep frying. Electronic book.