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The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products.

The Chemistry and Technology of Edible Oils and Fats and their High Fat Products

This is another text in the publishers series of food science and technology monographs and here they draw on the great experience of the author who has had more than thirty years experience in this field. Although this is not the only book in the field, the author has set out to fill a niche and has written a concise text that will ensure the reader is kept up-to-date.

Whilst it is primarily designed for processor of edible oils and fats, this prose is equally important for those involved in fat technology. The eight chapters carry titles: The chemistry of edible fats; Vegetable-oil separation technology; Water and heat-promoted fat separation from animal and plant 'fatty tissue'; Refining; Fat-modification processes; Production of edible-fat products of high fat content; Speciality fats; and Miscellaneous subjects. Sensibly, the publishers have grouped the references together at the end of the text.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jan 1, 1990
Words:160
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