The Chemistry of Oils and Fats
Subtitle: Sources, Composition, Properties, and Uses
Publisher: Blackwell
Published: July 14, 2004
Language: eng
Format: Hardcover
Number of pages: 288
ISBN-13: 9780849323737
Subjects: Food & beverage technology; Technology & Industrial Arts; Technology; Science/Mathematics; Food Science; Technology / Food Industry & Science; Oils and fats, Edible; larpcal; âOleos e gorduras vegetais comestâiveis
First sentence: The oils and fats of commerce are mixtures of lipids.
Description: "This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature."--BOOK JACKET.