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Food Oils and Fats: Technology, Utilization and Nutrition
Harry W. Lawson
€ 194.46
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Description for Food Oils and Fats: Technology, Utilization and Nutrition
Paperback. Num Pages: 352 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 229 x 152 x 19. Weight in Grams: 516.
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last ... Read more
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last ... Read more
Product Details
Format
Paperback
Publication date
2011
Publisher
Springer-Verlag New York Inc. United States
Number of pages
352
Condition
New
Number of Pages
340
Place of Publication
New York, NY, United States
ISBN
9781441947376
SKU
V9781441947376
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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