Abstract
Deep fat frying is a very important method of cooking in the foodservice industry. It is estimated that nearly one-half of all lunch and dinner food orders in commercial restaurants include one or more deep-fried items. Customers really like deep-fried foods, especially when the quality is what it should be.
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© 1985 The Avi Publishing Company, Inc.
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Lawson, H.W. (1985). Deep Fat Frying. In: Standards for Fats & Oils. The L. J. Minor Food Service Standards Series, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6876-2_8
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DOI: https://doi.org/10.1007/978-1-4684-6876-2_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-6878-6
Online ISBN: 978-1-4684-6876-2
eBook Packages: Springer Book Archive