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Chapter 17 - Fats and Oils

jtf_intro_to_food_sci_and_food_systems_3rd_ed_254009512
$3.00 each
Type

Contents

  • Major Concept
  • Objectives
  • Key Terms
  • Effects of Composition on Fat Properties
  • Sources of Fats and Oils
  • Functional Properties of Fats
  • Production and Processing Methods
  • Monoglyceride and Diglycerides
  • Products Made from Fats and Oils
  • Fat Reduction
  • Substitutes
  • Tests on Fats and Oils
  • Resources
  • Review

Ag 101

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