- Oils and fats, Edible.
- Food industry and trade.
- Sheffield Academic Press,
- Sheffield food technology
- 1841272256 (hbk.) :
- 9781841272252 (hbk.) :
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- Includes bibliographical references and index.
- Physical properties of fats in food; Bakery fats; Water continuous emulsions; Hydro-genation and fractionation; Fats for chocolate and sugar confectionery; Spreadable products; Emulsifiers and stabilizers; Role of milkfat in hard and semihard cheeses; Culinary fats: solid and liquid frying oils and speciality oils; Appendix: Nomenclature for fatty acids and triglycerides; References; Index.
University of Huddersfield Library Catalogue