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 will cover everything you need to kno...

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Bibliographic Details
Other Authors: Erickson, Michael D.
Format: eBook
Language: English
Published: Urbana, Ill. : AOCS Press, ©2007.
Edition: 2nd ed.
Subjects:
Oils and fats, Edible.
Deep frying.
Unsaturated fatty acids in human nutrition.
Feeds > Composition.
Food > Composition.
elektronické knihy
electronic books
ISBN: 9781613442531
161344253X
9780128043530
0128043539
9781630670191
1630670197
9781893997929
1893997928
Physical Description: 1 online resource (xiii, 447 pages) : illustrations

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Table of contents

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007 cr cn|||||||||
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040 |a KNOVL  |b eng  |e pn  |c KNOVL  |d OCLCQ  |d E7B  |d ZCU  |d OCLCQ  |d KNOVL  |d OCLCF  |d KNOVL  |d YDXCP  |d N$T  |d IDEBK  |d OPELS  |d OCLCQ  |d D6H  |d STF  |d OCLCO  |d OCLCA  |d OCLCO  |d OCLCQ  |d UAB  |d OCLCO  |d OCLCA  |d BUF  |d OCLCO  |d CEF  |d RRP  |d WYU  |d OCLCA  |d UWW  |d LVT  |d OCLCO  |d OCLCQ  |d OCL  |d OCLCO  |d OCLCQ  |d OCLCL  |d SXB 
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020 |a 161344253X  |q (electronic bk.) 
020 |a 9780128043530  |q (electronic bk.) 
020 |a 0128043539  |q (electronic bk.) 
020 |a 9781630670191  |q (electronic bk.) 
020 |a 1630670197  |q (electronic bk.) 
020 |z 9781893997929  |q (alk. paper) 
020 |z 1893997928  |q (alk. paper) 
035 |a (OCoLC)760887527  |z (OCoLC)763159149  |z (OCoLC)870273316  |z (OCoLC)918941286  |z (OCoLC)1065694738  |z (OCoLC)1087014950  |z (OCoLC)1229495393 
245 0 0 |a Deep frying :  |b chemistry, nutrition, and practical applications /  |c editor, Michael D. Erickson. 
250 |a 2nd ed. 
260 |a Urbana, Ill. :  |b AOCS Press,  |c ©2007. 
300 |a 1 online resource (xiii, 447 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Oils and fats, Edible. 
650 0 |a Deep frying. 
650 0 |a Unsaturated fatty acids in human nutrition. 
650 0 |a Feeds  |x Composition. 
650 0 |a Food  |x Composition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Erickson, Michael D. 
776 0 8 |i Print version:  |t Deep frying.  |b 2nd ed.  |d Urbana, Ill. : AOCS Press, ©2007  |z 9781893997929  |w (DLC) 2006026196  |w (OCoLC)70929212 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpDFCNPAEN/deep-frying-chemistry?kpromoter=marc  |y Full text 

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