This book provides a comprehensive guide and reference to all fats and oils used as commercial food products today. It covers in detail raw material sources, processing methods, formulation, quality control, and finished products. All product types are examined including the many different types of shortenings, margarines and liquid oils and their applications. A special section provides a guide to problem solving in processing and products. Numerous schematics illustrate processes. Extensive reference data is provided in ...
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This book provides a comprehensive guide and reference to all fats and oils used as commercial food products today. It covers in detail raw material sources, processing methods, formulation, quality control, and finished products. All product types are examined including the many different types of shortenings, margarines and liquid oils and their applications. A special section provides a guide to problem solving in processing and products. Numerous schematics illustrate processes. Extensive reference data is provided in tables and graphs. This is a major resource for all those involved in fats and oils research, formulation, production and applications.
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Add this copy of Fats and Oils: Formulating and Processing for to cart. $12.29, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1997 by CRC Press.
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