Edible oils, the cooking medium for a vast majority of snack foods, play a major role in determining taste, texture, and shelf life of snack foods, as well as influence their nutrient profile. The correct purchasing, testing, storage and processing of these oils are vitally important. The AOCS and the Snack Food Association have responded to this need by producing a comprehensive reference manual to describe the proper use and handling of edible oils. This updated second edition contains the latest information regarding the selection, composition, processing, storage, deterioration, cooking process, handling of equipment, and testing of edible oils.
- ISBN10 1893997553
- ISBN13 9781893997554
- Publish Date 2 March 2006
- Publish Status Out of Stock
- Out of Print 6 September 2014
- Publish Country US
- Imprint American Oil Chemists' Society
- Format Paperback
- Pages 54
- Language English