3rd Edition
Fats and Oils Formulating and Processing for Applications, Third Edition
By Richard D. O'Brien
Copyright 2009
764 Pages
33 B/W Illustrations
by
CRC Press
680 Pages
by
CRC Press
Also available as eBook on:
In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing,... Read more
Preface
Raw Materials Fats and Oils Processing
Fats and Oils Analysis
Fats and Oils Formulation
Shortening Types
Baking Shortenings
Frying Shortenings
Dairy Analog Shortenings
Household Shortenings
Margarine
Liquid Oils
Quality Management
Troubleshooting
Raw Materials Fats and Oils Processing
Fats and Oils Analysis
Fats and Oils Formulation
Shortening Types
Baking Shortenings
Frying Shortenings
Dairy Analog Shortenings
Household Shortenings
Margarine
Liquid Oils
Quality Management
Troubleshooting
Biography
Richard D. O'Brien
