Frying : improving quality
β J B Rossell
π Library
π English
β¦ LIBER β¦
π
Frying: Improving Quality
β Scribed by Rossell J.B.
- Year
- 2001
- Tongue
- English
- Leaves
- 375
- Category
- Library
β¬ Acquire This Volume
No coin nor oath required. For personal study only.
β¦ Synopsis
Edited by one of the world's leading authorities in the field, ''Frying: Improving Quality'' covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries.
π SIMILAR VOLUMES
Quality Improvement
β Dale H. Besterfield
π Library
π
2012
π Pearson
π English
<P style="MARGIN: 0px">Formerly titled <I>Quality Control</I>, the fieldβs most accessible introduction to quality has been renamed and revamped to focus on quantitative aspects of quality improvement. New chapters on Lean Enterprise, Six Sigma, Experimental Design, and Taguchiβs Quality Engineering
Quality Improvement
β Besterfield, Dale H
π Library
π
2013
π Pearson Education Limited
π English
For undergraduate and graduate-level courses in Quality Control, Statistical Process Control, Quality Improvement, and Quality Assurance. This book will be valuable in programs such as Quality Improvement, Lean Six Sigma, Quality Control, and Statistical Process Control; in Associate Degree in Quali
π Library
π
2019
π Philadelphia, Pennsylvania : Elsevier
π English
xv, 168 pages : 24 cm
Frying - Improving Quality (Woodhead Pub
β J. B. Rossell
π Library
π
2001
π English
Guide to quality control and performance