Frying [electronic resource] : improving quality / edited by J.B. Rossell.

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable,...

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Bibliographic Details

Online Access:	Full Text (via Knovel)
Other Authors:	Rossell, J. B.
Format:	Electronic eBook
Language:	English
Published:	Boca Raton, Fla : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Frying. Oils and fats, Edible.