INDICE: 1. The chemical nature of lipids.2. The major sources of oils and fats.3. Extraction, refining, and modification.4. Specifications and analysis.5. Physical properties.6. Chemical properties.7. Nutritional properties.8. Major edible uses as frying oils, salad oils, spreads, cooking fats, confectioneryfats
- ISBN: 978-1-4051-7121-2
- Editorial: Blackwell
- Encuadernacion: Rústica
- Páginas: 160
- Fecha Publicación: 18/07/2008
- Nº Volúmenes: 1
- Idioma: Inglés