Vegetable Oils in Food Technology

Description

Title: Vegetable Oils in Food Technology
Description:
Pages: 337

The data on minor components, on fractionated oils and their applications, and on modified

fatty acid compositions of the commodity oils are what make this book particularly valuable, in

my judgment. . . To the person new to the field of fats and oils, this book is a very good and

extensive source of basic information on the various vegetable oils that are the most important

sources of fat in the world. To the person already working in the field, the book brings

together in one volume a wealth of information that is frequently needed in research,

development, and production of vegetable oil products and in developing foods containing

vegetable fats.

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