Methods To Access Quality And Stability Of Oils And Fat Containing Foods
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Language: en
Pages: 252
Pages: 252
Type: BOOK - Published: 1995-01-30 - Publisher: The American Oil Chemists Society
Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addit
Language: en
Pages: 582
Pages: 582
Type: BOOK - Published: 2016-01-19 - Publisher: Elsevier
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and dev
Language: en
Pages: 1088
Pages: 1088
Type: BOOK - Published: 2007-07-16 - Publisher: CRC Press
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to exte
Language: en
Pages: 456
Pages: 456
Type: BOOK - Published: 1966 - Publisher: Academic Press
Oilseeds and nuts, cakes and meals and animal feeding stuffs; Oils, fats, fatty acids, and fatty alcohols; Analyses in connection with the extraction, refining,
Language: en
Pages: 381
Pages: 381
Type: BOOK - Published: 2023-10-02 - Publisher: CRC Press
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bla
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