Food Oils and Fats : Technology, Utilization, and Nutrition /

This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and...

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Bibliographic Details

Main Author:	Lawson, Harry
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1995.
Subjects:	Chemistry. Food science. Nutrition. Electronic books.
Online Access:	Connect to the full text of this electronic book