Catering for health
1987
Scobie, P.
Practical guidelines are described for reducing the fat content of foods produced by large-scale catering methods. Specific attention is given to: frying and the proper use of oil for frying; the coating of food with fat; the reduction of fat in desserts; methods for reducing food fat by proper purchasing of food ingredients and by bulk purchasing to guarantee reduced fat contents. Recommendations for replacing saturated fats with polyunsaturates also are discussed.(wz)
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Nutrition and food science
卷
108
页码
18
- 21
ISSN
0034-6659
其它主题
Dietary fat; Menu planning
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-27
MODS