Items related to Frying: Improving Quality (Woodhead Publishing in Food...
Synopsis
Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries.
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Review
The book is easy to read and contains a vast amount of technical, theoretical and practical information of value to people in the industry and to established researchers., Lipid Technology
About the Author
Dr Barry Rossell has an international reputation in frying. Formerly with the Leatherhead Food Research Association, he has been Chair of both the BSI and SCI Oils and Fats Committees in the UK, a member of both the International Standards Organisation and Codex Alimentarius Fats and Oils Committees and a member of an EU team assessing the authenticity of frying and other edible oils.
"About this title" may belong to another edition of this title.
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Frying: Improving Quality (Hardcover)
Published by
CRC Press, Bosa Roca, 2001
ISBN 10: 0849312086
ISBN 13: 9780849312083
New
Hardcover
First Edition
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. Edited by one of the world's leading authorities in the field, this text covers the key issues in fried product quality. Some topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavour of fried products, maximizing the texture and colour of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780849312083
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Frying: Improving Quality (Woodhead Publishing in Food Science and Technology)
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: Brand New. 1st edition. 288 pages. 9.25x6.25x1.00 inches. In Stock. Seller Inventory # x-0849312086
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£ 369.24
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Ships from United Kingdom to U.S.A.
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Frying: Improving Quality (Hardcover)
Published by
CRC Press, Bosa Roca, 2001
ISBN 10: 0849312086
ISBN 13: 9780849312083
New
Hardcover
First Edition
Seller: AussieBookSeller, Truganina, VIC, Australia
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. Edited by one of the world's leading authorities in the field, this text covers the key issues in fried product quality. Some topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavour of fried products, maximizing the texture and colour of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780849312083
Buy New
£ 367.28
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Ships from Australia to U.S.A.
Ships from Australia to U.S.A.
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Frying: Improving Quality
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2001. 1st Edition. hardcover. . . . . . Seller Inventory # V9780849312083
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Frying: Improving Quality
Seller: Kennys Bookstore, Olney, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. 2001. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780849312083