Deep Frying: Chemistry, Nutrition, and Practical Applications (Hardcover) (ISBN-13: 9781893997929)

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 covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

Author: Michael D. Erickson
ISBN-10: 1893997928
ISBN-13: 9781893997929
Publisher: Academic Press and Aocs Press
Language: English
Published: 04/13/2007
Pages: 464
Format: Hardcover

Review Citation(s):
Scitech Book News 09/01/2007 pg. 177