Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. FDA Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
^Michael D. EricksonDeep Frying : Chemistry, Nutrition, and Practical Applications by Michael D. Erickson (2006, Hardcover)ISBN 9781893997929 (revised Jun 2015)
^Deep Frying: Chemistry, Nutrition, and Practical Applications, Amer Oil Chemists Society. Amazon. ISBN 9781893997929 (revised Sep 2015)
