Frying: Improving Quality - Couverture rigide

9780849312083: Frying: Improving Quality

Couverture rigide

ISBN 10 : 0849312086 ISBN 13 : 9780849312083

Editeur : CRC Press Inc, 2001

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Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

Pr�sentation de l'�diteur

Biographie de l'auteur

Dr Barry Rossell has an international reputation in frying. Formerly with the Leatherhead Food Research Association, he has been Chair of both the BSI and SCI Oils and Fats Committees in the UK, a member of both the International Standards Organisation and Codex Alimentarius Fats and Oils Committees and a member of an EU team assessing the authenticity of frying and other edible oils.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: CRC Press Inc
Date d'�dition: 2001
Langue: anglais
ISBN 10: 0849312086
ISBN 13: 9780849312083
Reliure: Reli�
Nombre de pages: 288
�diteur: Rossell J. B.
Coordonn�es du fabricant: non disponible
Personne responsable: non disponible

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Frying: Improving Quality (Hardcover)

Edit� par CRC Press, Bosa Roca, 2001

ISBN 10 : 0849312086 ISBN 13 : 9780849312083

Neuf Couverture rigide Edition originale

Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. Edited by one of the world's leading authorities in the field, this text covers the key issues in fried product quality. Some topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavour of fried products, maximizing the texture and colour of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9780849312083

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Frying: Improving Quality (Woodhead Publishing in Food Science and Technology)

Rossell, J. B. (Editor)

Edit� par CRC, 2001

ISBN 10 : 0849312086 ISBN 13 : 9780849312083

Neuf Couverture rigide

Vendeur : Revaluation Books, Exeter, Royaume-Uni

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : Brand New. 1st edition. 288 pages. 9.25x6.25x1.00 inches. In Stock. N� de r�f. du vendeur x-0849312086

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Frying: Improving Quality (Hardcover)

Edit� par CRC Press, Bosa Roca, 2001

ISBN 10 : 0849312086 ISBN 13 : 9780849312083

Neuf Couverture rigide Edition originale

Vendeur : AussieBookSeller, Truganina, VIC, Australie

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. Edited by one of the world's leading authorities in the field, this text covers the key issues in fried product quality. Some topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavour of fried products, maximizing the texture and colour of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N� de r�f. du vendeur 9780849312083

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