Fats and Oils
Formulating and Processing for Applications, Third Edition
3rd Edition
Published on 5. December 2008
680 pages
978-1-4200-6167-3 (ISBN)
Description
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
More details
Edition
3rd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Edition type
Revised edition
Illustrations
33 s/w Abbildungen, 143 s/w Tabellen
33 b/w images and 143 tables
File size
5,55 MB
ISBN-13
978-1-4200-6167-3 (9781420061673)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
12/2008
3rd Edition
CRC Press
€316.40
Shipment within 15-20 days
Content
Raw Materials. Fats and Oils Processing. Fats and Oils Analysis. Fats and oils Formulation. Shortening Types. Baking Shortening. Frying Shortenings. Dairy Analog Shortenings. Household Shortenings. Margarine. Liquid Oils. Quality Managements. Troubleshooting.
