Oils and Fats in the Food IndustryISBN: 978-1-4051-7121-2
Paperback
160 pages
August 2008, Wiley-Blackwell
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- a concise and easy-to-use reference for those who need to gain an outline working knowledge of oils and fats in the food industry
- examines the current main concerns of the food industry regarding oils and fats use, including: diet and health, public perception and environmental aspects
- using a minimum of chemical structures, the book describes the major sources of food lipids (vegetable and animal fats) along with their physical characteristics
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Oils and Fats in the Food Industry (US $79.00)
-and- Trans Fatty Acids (US $228.95)
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