Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.
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Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.
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Add this copy of Vegetable Oils in Food Technology Composition, to cart. $125.00, good condition, Sold by Harry Alter Books rated 3.0 out of 5 stars, ships from Sylva, NC, UNITED STATES.
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Seller's Description:
Blackwell Publishing, CRC Press, c.2002, 1st., 8vo., glossy boards, 337pp., ex-lib. -spine label, pocket, stamps, 1" tear to top of spine along both hinges, G $
