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  • FRYING: IMPROVING QUALITY
    ebook
    FRYING: IMPROVING QUALITY
    ROSSELL, J B
    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 texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a lea...

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