Advances in Deep-Fat Frying of Foods
Taylor & Francis Inc, 2008
392,75 €On orderDelivery: 2-3 weeks
Deep fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This book explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying.
- ISBN-13
- 9781420055580
- ISBN-10
- 1420055585
- Publisher
- Taylor & Francis Inc
- Year
- 2008
- Publication date
- 2008-12-17
- Pages
- 321
- Dimensions
- 241x155x20
- Weight
- 582