Frying of food
Subtitle: principles, changes, new approaches
By: edited by G. Varela, A.E. Bender, and I.D. Morton.
Contributors: Varela Mosquera, Gregorio.; Bender, Arnold E.; Morton, I. D.
Series: Ellis Horwood series in food science and technology,
Publisher: VCH; E. Horwood; Distribution, USA and Canada, VCH Publishers
Published: 1988
Place of publication: Weinheim, Federal Republic of Germany; Chichester, England; New York, NY, USA
Language: eng
Number of pages: 202
Subjects: Frying.; Oils and fats, Edible.
Notes: Includes bibliographies and index.