|
|
|
Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.
|
|
|
|
Released: 05/01/2004; 240 pages
|
| List Price: | $173.00 |
| Member Price: | $124.00 |
|
|
|
|
|
|
The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils in the oilseed.
|
|
|
|
Released: 05/01/2009; 595 pages
|
| List Price: | $190.00 |
| Member Price: | $132.00 |
|
|
|
|
|
|
Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids.
|
|
|
|
Released: 05/01/2005; 762 pages
|
| List Price: | $250.00 |
| Member Price: | $195.00 |
|
|
|
|
|
|
Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do.
|
|
|
|
Released: 12/01/2010; 428 pages
|
| List Price: | $230.00 |
| Member Price: | $170.00 |
|
|
|
|
|
|
The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product.
|
|
|
|
Released: 05/01/2009; 720 pages
|
| List Price: | $374.00 |
| Member Price: | $289.00 |
|
|
