Synopses & Reviews
The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and winterization, margarine shortenings and speciality fats, deodorization/physical refining, instrument analysis and quality control, sensory evaluation, storage, handling and stabilization of finished products and packaging.
Table of Contents
Fractionation and Winterization: Processes and Products (A. Thomas III).
Table Spreads and Shortenings (M. Chrysam).
Deodorization (F. Norris).
Instrumental Analysis for Quality Control and Quality Assurance (R. Sleeter).
Oil Flavor Quality Assessment (H. Jackson).
Storage, Handling, and Stabilization of Edible Fats and Oils (D. Erickson and G. List).
Packaging of Fats and Oils (D. Leo).
Index.