Frying technology and practices PDF
222 Pages·2004·30.587 MB·English
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Description:
This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
