Deep Frying: Chemistry, Nutrition and Practical Applications

Edited by Michael D. Erickson
ISBN 978-1-893997-92-9. 464 pages. Hardback. 2007

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 will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
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Item Details:
Table of Contents
Chapter 1Production and Composition of Frying Fats
David R. Erickson 

Chapter 2 Storage and Handling of Finished Frying Oils
David R. Erickson

Chapter 3 Initial Quality of Frying Oil
Frank T. Orthoefer and Gary R. List 

Chapter 4 Volatile Odor and Flavor...
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