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Deep Frying: Chemistry, Nutrition, and Practical Applications
Erickson, Michael D. (Author)
·
Academic Press and Aocs Press
· Hardcover
Deep Frying: Chemistry, Nutrition, and Practical Applications - Erickson, Michael D.
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Synopsis "Deep Frying: Chemistry, Nutrition, and Practical Applications"
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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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