Frying : improving quality /
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable,...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton, Fla : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| Online Access: | CONNECT |
