Physical-chemical aspects of the frying process
Frying is a very elaborate cooking procedure where the heat is distributed to the food by a medium, the oil or fat that intervenes in the process, interacting with the food itself. The interactions are depending on the quality of the oil or fat, the technology utilized and the nature of the substra...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1998-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/725 |
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