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Sinopsis
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.
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Reseña del editor
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Frying: Improving Quality (Hardcover)
Publicado por
CRC Press, Bosa Roca, 2001
ISBN 10: 0849312086
ISBN 13: 9780849312083
Nuevo
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Original o primera edición
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: 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. Nº de ref. del artículo: 9780849312083
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EUR 377,16
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Frying: Improving Quality (Woodhead Publishing in Food Science and Technology)
Librería: Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Brand New. 1st edition. 288 pages. 9.25x6.25x1.00 inches. In Stock. Nº de ref. del artículo: x-0849312086
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EUR 449,65
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Se envía de Reino Unido a Estados Unidos de America
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Imagen de archivo
Frying: Improving Quality
Publicado por
CRC Press, 2001
ISBN 10: 0849312086
ISBN 13: 9780849312083
Nuevo
Tapa dura
Original o primera edición
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Calificación del vendedor: 5 de 5 estrellas
Condición: New. 2001. 1st Edition. hardcover. . . . . . Nº de ref. del artículo: V9780849312083
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EUR 506,54
Envío por EUR 9,50
Se envía de Irlanda a Estados Unidos de America
Se envía de Irlanda a Estados Unidos de America
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Frying: Improving Quality
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. 2001. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780849312083
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EUR 540,41
Envío por EUR 9,34
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Se envía dentro de Estados Unidos de America
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Frying: Improving Quality (Hardcover)
Publicado por
CRC Press, Bosa Roca, 2001
ISBN 10: 0849312086
ISBN 13: 9780849312083
Nuevo
Tapa dura
Original o primera edición
Librería: AussieBookSeller, Truganina, VIC, Australia
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: 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. Nº de ref. del artículo: 9780849312083
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EUR 552,85
Envío por EUR 32,92
Se envía de Australia a Estados Unidos de America
Se envía de Australia a Estados Unidos de America
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