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Fats and Oils (Eagan Press Handbook Series), by Clyde E. Stauffer
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This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.
- Sales Rank: #2291307 in Books
- Published on: 1996-04-01
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 8.25" w x .50" l, .85 pounds
- Binding: Paperback
- 149 pages
Review
In everyway an excellent book. --Lipid Technology
A well-written, easy-to-read, introduction to fats-and-oils chemistry and applications. --Inform: A Publication of the American Oil Chemists' Society
The book has achieved its aim of bringing general reference and practical application together in an easy-to-use formulation. --Food Technology in New Zealand
Most helpful customer reviews
0 of 0 people found the following review helpful.
which is useful. The later chapters about food processing were less ...
By Phil Brune
Begins with some basic characteristics / chemistry of fats and oils, which I needed to review. And there was a chapter on the role of dietary fats in nutrition, which is useful.The later chapters about food processing were less up my ally, but we written at the right level for someone who wants to understand the uses of fats and oils but is not necessarily in food science or manufacturing. Good beginner's level.
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