Features coverage of edible fats and oils. This edition consists of six volumes: five volumes on edible oils... Læs mere
Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non edible byproducts derived from oils. This sixth edition features coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.
First published in 1945, Bailey's has now become the standard reference on the food chemistry and processing technology related to edible oils and the... Læs mere
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing... Læs mere
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing... Læs mere
Features coverage of edible fats and oils. This edition consists of six volumes: five volumes... Læs mere
Part of a series which features coverage of edible fats and oils, and oils and oilseeds. This title includes topics such as: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production.