Frying of Food: Principles, Changes, New Approaches (Ellsi Horwood Series in Food Science Technology)
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Frying of Food: Principles, Changes, New Approaches (Ellsi Horwood Series in Food Science and Technology) (1988)
EN HC USISBN: 9780895736482 bzw. 0895736489, in Englisch, 202 Seiten, John Wiley & Sons Ltd (Import), gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, anybookltduk.
This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are fried, nutritional effects, and the influence of dietary fats on coronary heart disease to the rapid development taking place worldwide in the ''fast food'' business. More specifically, the selection of the type of fat, the effects of temperature and time of frying, and the ratios of food weight to fat and of surface areas to volume are discussed. The contributions are derived from the proceedings of an international symposium. Hardcover, Label: John Wiley & Sons Ltd (Import), John Wiley & Sons Ltd (Import), Product group: Book, Published: 1988-06, Studio: John Wiley & Sons Ltd (Import), Sales rank: 13846000.
Von Händler/Antiquariat, anybookltduk.
This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are fried, nutritional effects, and the influence of dietary fats on coronary heart disease to the rapid development taking place worldwide in the ''fast food'' business. More specifically, the selection of the type of fat, the effects of temperature and time of frying, and the ratios of food weight to fat and of surface areas to volume are discussed. The contributions are derived from the proceedings of an international symposium. Hardcover, Label: John Wiley & Sons Ltd (Import), John Wiley & Sons Ltd (Import), Product group: Book, Published: 1988-06, Studio: John Wiley & Sons Ltd (Import), Sales rank: 13846000.
2
Frying of Food: Principles, Changes, New Approaches (Ellsi Horwood Series in Food Science and Technology)
EN USISBN: 0895736489 bzw. 9780895736482, in Englisch, John Wiley & Sons Ltd (Import), gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
used books,books, This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are fried, nutritional effects, and the influence of dietary fats on coronary heart disease to the rapid development taking place worldwide in the ''fast food'' business. More specifically, the selection of the type of fat, the effects of temperature and time of frying, and the ratios of food weight to fat and of surface areas to volume are discussed. The contributions are derived from the proceedings of an international symposium.
used books,books, This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are fried, nutritional effects, and the influence of dietary fats on coronary heart disease to the rapid development taking place worldwide in the ''fast food'' business. More specifically, the selection of the type of fat, the effects of temperature and time of frying, and the ratios of food weight to fat and of surface areas to volume are discussed. The contributions are derived from the proceedings of an international symposium.
3
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Frying of Food: Principles, Changes, New Approaches (Ellsi Horwood Series in Food Science and Technology) (1988)
EN HCISBN: 9780895736482 bzw. 0895736489, in Englisch, DA Information Services, gebundenes Buch.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Shipping costs to: USA.
Von Händler/Antiquariat, Anybook Ltd.
DA Information Services, 1988. This book has hardback covers. Ex-library, With usual stamps and markings, In good all round condition. No dust jacket.
Von Händler/Antiquariat, Anybook Ltd.
DA Information Services, 1988. This book has hardback covers. Ex-library, With usual stamps and markings, In good all round condition. No dust jacket.
4
Symbolbild
Frying of Food: Principles, Changes, New Approaches (Ellsi Horwood Series in Food Science and Technology) (1988)
EN HC USISBN: 9780895736482 bzw. 0895736489, in Englisch, DA Information Services, gebundenes Buch, gebraucht.
Von Händler/Antiquariat, Anybook Ltd. [312675], Lincoln, United Kingdom.
This book has hardback covers. Ex-library, With usual stamps and markings, In good all round condition. No dust jacket.
This book has hardback covers. Ex-library, With usual stamps and markings, In good all round condition. No dust jacket.
5
Symbolbild
Frying of Food: Principles, Changes, New Approaches (Ellsi Horwood Series in Food Science Technology) (1988)
EN HC USISBN: 9780895736482 bzw. 0895736489, in Englisch, VCH :: E. Horwood :: Distribution, USA and Canada, VCH Publishers, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, plus shipping, Shipping area: DOM.
Von Händler/Antiquariat, 5Boros Books, NJ, SUMMIT, [RE:4].
Some may have high-lighting or writings, some are ex-library. Hardcover.
Von Händler/Antiquariat, 5Boros Books, NJ, SUMMIT, [RE:4].
Some may have high-lighting or writings, some are ex-library. Hardcover.
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