Vegetable Oils in Food Technology
Subtitle: Composition, Properties, and Uses (Sheffield Chemistry and Technology of Oils and Fats)
Publisher: Blackwell
Published: October 18, 2002
Language: eng
Format: Hardcover
Number of pages: 337
ISBN-13: 9780849328169
Subjects: Food & beverage technology; Technology & Industrial Arts; Food Biotechnology; Food Science; Technology; Science/Mathematics; Vegetable oils; Methods - Canning & Preserving; Technology / Food Industry & Science; Food industry and trade
First sentence: Most vegetable oils are obtained from beans or seeds, which generally furnish two valuable commoditiesan oil and a protein-rich meal.