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Food Fats and Oils

DC). INSTITUTE OF SHORTENING AND EDIBLE OILS (WashingtonInstitute of Shortening and Edible Oils (Washington)

出版	Institute of shortening and edible oils, 1994
URL	http://books.google.com.hk/books?id=4kZ6PQAACAAJ&hl=&source=gbs_api

註釋

Importance of fats. Chemical composition of fats. Fatty acids. Nutritional aspects of fats and oils. Factors affecting physical characteristics of fats and oils. Processing. Reactions of fats and oils. Products prepared from fats and oils.