Abstract
This book is a study of oils and fats, with special emphasis on their uses in the food processing and foodservice industries. In order to use these products efficiently, it is necessary to have a good understanding of the properties and behaviors of oils and fats.
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References
Institute Shortening Edible Oils. 1988. Food Fats and Oils, 6th ed. Washington, DC: Institute of Shortening and Edible Oils, p. 6.
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Definitions and Overview. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_1
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4737-6
Online ISBN: 978-1-4757-2351-9
eBook Packages: Springer Book Archive