Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1210| Title: | Frying - Improving quality |
| Authors: | Rossell, J.B. |
| Keywords: | Hóa học |
| Issue Date: | 2001 |
| Publisher: | Woodhead Publishing |
| Abstract: | This book provides an authoritative review of key issues in improving quality in the manufacture of fried products. Included is a discussion of flavor development in frying and fried foods, and ways of analysing and improving the texture and color of fried products. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25577 http://192.168.1.40:8080/thuvienso/handle/123456789/1210 |
| ISBN: | 1 85573 556 3 0-8493-1208-6 |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Frying - Improving quality.pdf | 2.76 MB | Adobe PDF |  Download |
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