Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Deep Frying

Chemistry, Nutrition, and Practical Applications

2nd Edition - April 13, 2007

Editor: Michael D. Erickson

Language: English
Hardback ISBN:
9 7 8 - 1 - 8 9 3 9 9 7 - 9 2 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 0 4 3 5 3 - 0

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… Read more

Deep Frying

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote
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 covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.