Fats and Oils: Formulating and Processing for Applications, Third Edition

By Richard D. O'Brien

This comprehensive reference on 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. This indispensable reference also includes an expanded guide for troubleshooting and problem solving and is an ideal resource for personnel and students of the fats and oils industry and the food processing industry.

• Format: Hardcover
• Language: English
• ISBN: 1420061666
• ISBN13: 9781420061666
• Release Date: December 2008
• Publisher: CRC Press
• Length: 764 Pages
• Weight: 2.65 lbs.
• Dimensions: 1.7" x 6.5" x 9.2"