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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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Urbana, Ill. :
AOCS Press,
©2007.
|
| Edition | 2nd ed. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781613442531 161344253X 9780128043530 0128043539 9781630670191 1630670197 9781893997929 1893997928 |
| Physical Description | 1 online resource (xiii, 447 pages) : illustrations |
Cover
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| 001 | kn-ocn760887527 | ||
| 003 | OCoLC | ||
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| 007 | cr cn||||||||| | ||
| 008 | 111114s2007 ilua ob 001 0 eng d | ||
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| 020 | |a 9781613442531 |q (electronic bk.) | ||
| 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 |