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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

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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.