Oils and Fats in the Food IndustryISBN: 978-1-4051-7121-2
Paperback
160 pages
August 2008, Wiley-Blackwell
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- a concise and easy-to-use reference for those who need to gain an
outline working knowledge of oils and fats in the food
industry
- examines the current main concerns of the food industry
regarding oils and fats use, including: diet and health, public
perception and environmental aspects
- using a minimum of chemical structures, the book describes the major sources of food lipids (vegetable and animal fats) along with their physical characteristics