VEGETABLE OILS INFOOD TECHNOLOGY:Composition, Propertiesand Uses
FRANK D. GUNSTONE, Editor
Blackwell Publishing
Vegetable Oils in Food Technology
Chemistry and Technology of Oils and Fats
Series Editor:
R.J. HamiltonAseries which presents the current state of the art in chosen areas of oils andfats chemistry, including its relevance to the food and pharmaceutical indus-tries. Written at professional and reference level, it is directed at chemists andtechnologists working in oils and fats processing, the food industry, the oleo-chemicals industry and the pharmaceutical industry, at analytical chemistsand quality assurance personnel, and at lipid chemists in academic researchlaboratories. Each volume in the series provides an accessible source of information on the science and technology of a particular area.
Titles in the series:
Spectral Properties of Lipids
Edited by R.J. Hamilton and J. Cast
Lipid Synthesis and Manufacture
Edited by F.D. Gunstone
Edible Oil Processing
Edited by R.J. Hamilton and W. Hamm
Oleochemical Manufacture and Applications
Edited by F.D. Gunstone and R.J. Hamilton
Oils and Fats Authentication
Edited by M. Jee
Vegetable Oils in Food Technology
Edited by F.D. Gunstone
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