Abstract
Cooking oils are a type of liquid oil, generally of vegetable origin, used in food processing plants, foodservice operations, and in the home. Marine oils are the only cooking oils derived from animals. Natural marine oils are highly unsaturated, which results in products with poor flavor stability. Hydrogenated marine oils are used in cooking in some parts of the world.
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General References
Swern, D. 1982. Bailey’s Industrial Oil and Fat Products, Vol. 2, 4th ed. New York: Wiley-Interscience, pp. 315–337.
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Salad/Cooking Oil Usage. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_9
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_9
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