ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Battered or Breaded Fried Products / by Susana Fiszman ; edited by Serpil Sahin and Servet Gülüm Sumnu

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ArticlePublication details: Boca Raton : CRC Press, 2009Description: 19 pagesContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000168 (Browse shelf(Opens below))	Available

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	EBCH 000165 ADVANCES IN DEEP-FAT FRYING OF FOODS : Microstructural Changes During Frying of Foods /	EBCH 000166 ADVANCES IN DEEP-FAT FRYING OF FOODS : Flavor Changes During Frying /	EBCH 000167 ADVANCES IN DEEP-FAT FRYING OF FOODS : Rheology of Batters Used in Frying /	EBCH 000168 ADVANCES IN DEEP-FAT FRYING OF FOODS : Quality of Battered or Breaded Fried Products /	EBCH 000169 ADVANCES IN DEEP-FAT FRYING OF FOODS : Industrial Frying /	EBCH 000170 ADVANCES IN DEEP-FAT FRYING OF FOODS : Alternative Frying Technologies /	EBCH 000171 Analysis of Lipid Oxidation /	Next

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Includes bibliographical references and index.

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