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Business/Investing Frying: Improving Quality
Posted on 2010-03-15
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More Frying 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. Enjoy this great book! Brought to you by SMIRK
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 | Family & Home Frying - Improving Quality ( Repost) Frying - Improving QualityPublisher: CRC | Pages: 288 | 2001-05-23 | ISBN 0849312086 | PDF | 2.5 MBEdited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product qu ... |
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