Abstract
This chapter treats the major steps in the manufacture of shortenings, oils, and related finished food fats. Some of these steps will vary, depending on the desired properties of the end product. A basic knowledge of the manufacture of these products will provide a good background for understanding how they differ and how they can be used to best advantage in food preparation and food processing.
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References
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Processing Technology. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_6
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4737-6
Online ISBN: 978-1-4757-2351-9
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