Well over 80 per cent of our dietary lipids (fats) are now obtained from a limited range of vegetable oils. To widen the usefulness of these natural products, they may be modified in various ways. Vegetable oils are also an essential source of many important micronutrients (vitamins, sterols, antioxidants, for example).
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Well over 80 per cent of our dietary lipids (fats) are now obtained from a limited range of vegetable oils. To widen the usefulness of these natural products, they may be modified in various ways. Vegetable oils are also an essential source of many important micronutrients (vitamins, sterols, antioxidants, for example).
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Add this copy of Vegetable Oils in Food Technology-Composition, to cart. $350.32, new condition, Sold by Books International rated 4.0 out of 5 stars, ships from Toronto, ON, CANADA, published 1991 by Blackwell Publishing Professional.
