Editing Deep frying (section)

==References==
{{Reflist|refs=
<ref name="America 2007 p. 86">{{cite book | last=America | first=Culinary Institute of | title=Techniques of Healthy Cooking, Professional Edition | publisher=Wiley | year=2007 | isbn=978-0-470-05232-7 | url=https://books.google.com/books?id=KDa4ZB_gvWgC&pg=PA86| page=86}}</ref>
<ref name="Stanley Thornes 1996 p. 18">{{cite book | title=Food Preparation and Cooking: Cookery units. Student guide | publisher=Stanley Thornes | series=Catering and hospitality, NVQ/SVQ2 | year=1996 | isbn=978-0-7487-2566-3 | url=https://books.google.com/books?id=vRcidxIUWYMC&pg=PA18 | page=18}}</ref>
<ref name="Sumnu Sahin 2008 p. 6">{{cite book | last1=Sumnu | first1=S.G. | last2=Sahin | first2=S. | title=Advances in Deep-Fat Frying of Foods | publisher=CRC Press | series=Contemporary Food Engineering | year=2008 | isbn=978-1-4200-5559-7 | url=https://books.google.com/books?id=RgU9u9oUSDQC&pg=PA6 | pages=6–7}}</ref>
<ref name="Trudie du Toit 2007 p. 95">{{cite book | last=Trudie du Toit | first=L.B. | title=FCS Food Preparation L2 | publisher=Pearson Education South Africa | series=FET college series | year=2007 | isbn=978-1-86891-824-9 | url=https://books.google.com/books?id=rdlDftbyBpIC&pg=PA95 | page=95}}</ref>
<ref name="Ferrier Shuttleworth 1982 p. 60">{{cite book | last1=Ferrier | first1=S. | last2=Shuttleworth | first2=T. | title=The KidsFood Cookbook | publisher=James Lorimer Limited, Publishers | year=1982 | isbn=978-0-88862-596-0 | url=https://books.google.com/books?id=P6Jt4OPDkYMC&pg=PA60 | page=60}}</ref>
<ref name="Simpson 2010 p. 11">{{cite book | last=Simpson | first=A. | title=Food Porn Daily: The Cookbook | publisher=Sweetwater Press | year=2010 | isbn=978-1-59955-765-6 | url=https://books.google.com/books?id=R79vjevv0qoC&pg=PA11 | page=11}}</ref>
<ref name="Tsuji 2007">{{cite book | last=Tsuji | first=Shizuo | title=Japanese Cooking: A Simple Art | publisher=Kodansha International Limited | series=Cookery, Food and Drink Series |date=16 February 2007| isbn=978-4-7700-3049-8 | url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA230 | pages=103, 230}}</ref>
<ref name="Johanson 2010 p. 18">{{cite book | last=Johanson | first=P. | title=Biofuels: Sustainable Energy in the 21st Century | publisher=Rosen Pub. | series=In the News | year=2010 | isbn=978-1-4358-3584-9 | url=https://books.google.com/books?id=AecoR7C-CckC&pg=PA18 | page=18}}</ref>
<ref name="Beasley 2003 p. 75">{{cite book | last=Beasley | first=R.W. | title=Beasley's Surgery of the Hand | publisher=Thieme | year=2003 | isbn=978-1-58890-161-3 | url=https://books.google.com/books?id=yl5BYZXIJfMC&pg=PA75 | page=75}}</ref>
<ref name="Castella2012">{{cite book|author=Krystina Castella|title=A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes|url=https://books.google.com/books?id=Z20XOWapBCEC&pg=PT268|date=3 January 2012|publisher=Storey Publishing, LLC|isbn=978-1-60342-446-2|pages=268–270}}</ref>
<ref name="Fantozzi 2014">{{cite web | last=Fantozzi | first=Joanna | title=Eating Deep-Fried Maple Leaves Is Big in Japan | website=ABC News | date=9 October 2014 | url=https://abcnews.go.com/Lifestyle/eating-deep-fried-maple-leaves-big-japan/story?id=26034197 | access-date=24 May 2015}}</ref>
}}