Griddling and Panfrying

  • Harry Lawson

Abstract

The use of oils and fats for griddling and panfrying is almost exclusively a foodservice practice. However, in order to provide a rather complete coverage of all of the major uses for food oils and fats, this subject matter should be included.

Keywords

Menu Item Milk Solid Pumice Stone Oily Film Rancid Flavor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

Personalised recommendations