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This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
Calorimetry in Food Processing: Analysis and Design of Food Systems" introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitio…
Trans fatty acids in human nutrition
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Type: Book
