Food Frying
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Language: en
Pages: 441
Pages: 441
Type: BOOK - Published: 2021-09-07 - Publisher: Simon and Schuster
“All the expertise you’ll ever need.” —Regis Philbin Just when you think you’ve run out of things to fry, Ultimate Frying is here to rescue you. Rick
Language: en
Pages: 330
Pages: 330
Type: BOOK - Published: 2008-12-17 - Publisher: CRC Press
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and altern
Language: en
Pages: 382
Pages: 382
Type: BOOK - Published: 2001-04-25 - Publisher: Elsevier
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and
Language: en
Pages: 360
Pages: 360
Type: BOOK - Published: 2003 - Publisher: Houghton Mifflin Harcourt
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the scien
Language: en
Pages: 517
Pages: 517
Type: BOOK - Published: 2019-01-10 - Publisher: John Wiley & Sons
A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oil