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Food oils and fats : technology, utilization, and nutrition

Author: Harry W Lawson
Publisher: New York : Chapman & Hall, ©1995.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

This is a basic reference/textbook for professionals and students involved with these important oils and fats.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Harry W Lawson
ISBN: 0412988410 9780412988417
OCLC Number: 30518706
Description: xi, 339 pages : illustrations ; 24 cm
Contents: Definitions And Overview. The Basic Chemistry of Oils and Fats. Common Chemical Reactions. Physical Properties. Sources of Oils and Fats. Processing Technology. Deep Fat Frying . Griddling and Pan Frying. Salad/Cooking Oil Usage. Baking Technology (Including Icings for Baked Goods). Doughnut Technology. Other Large Commercial Uses. Nutritional Aspects of Oils and Fats. Analytical Methods for Oils and Fats. Food Product Development. Flavor. Index
Responsibility: Harry Lawson.
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