Breaded fried foods.

dc.creator	Mallikarjunan, P. Kumar,
dc.creator	Chinnan, Manjeet S.
dc.creator	Ngadi, Michael O.
dc.date	2010.
dc.description	Incluye referencias bibliográficas.
dc.description	Batter and breading - Classification and processing systems
dc.description	Batter and breading ingredients selection
dc.description	Fryer technology
dc.description	Frying oil
dc.description	Introduction
dc.description	Measuring the quality of breaded fried foods
dc.description	Principles of deep-fat frying
dc.description	Properties of batters and breadings
dc.description	Recent technologies to enhance the quality of fried foods
dc.identifier	URN:ISBN:978-0-8493-1461-2
dc.identifier.url	https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=20741
dc.language
dc.publisher	Boca Raton : CRC Press,
dc.subject	Aceites y grasas comestibles
dc.subject	Alimentos.
dc.subject	Apanados
dc.subject	Fritura.
dc.title	Breaded fried foods.
dc.type	text

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