TECNOLOGIA DE OLEAGINOSAS

BIBLIOGRAFIA RECOMENDADA Bockisch, M. (1998). Fats and oils handbook. AOCS Press. Champaign, Illinois Gunstone, F. (2009). Oils and Fats in the Food Industry. Backwell Publishing Gunstone, F. (Ed.). (2011). Vegetable oils in food technology: composition, properties and uses. Wiley-Blackwell. Gunstone, F. D. (2004). The chemistry of oils and fats: sources, composition, properties, and uses. CRC Press. Jee, M. (Ed.). (2009). Oils and fats authentication. Wiley-Blackwell. O'brien, R. D. (2010). Fats and oils: formulating and processing for applications. CRC Press. Padley, F. B., Gunstone, F. D., Harwood, J. L., Gunstone, F. D., Harwood, J. L., & Padley, F. B. (1994). The lipid handbook. The lipid handbook. Przybylski, R., y McDonald, B. E. (1995). Development and processing of vegetable oils for human nutrition. American Oil Chemists Society. Shukla, B. D., & Srivastava, P. K. (1992). Oilseed processing technology. Central Institute of Agricultural Engineering. Vance, J. E., & Vance, D. E. (Eds.). (2008). Biochemistry of lipids, lipoproteins and membranes . (Bernardi, G.). 4th Edition. Elsevier Science.