Hardback (31 Dec 1995)
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Written by a team of industrial and academic authors, this volume considers the functions of fats and their modified versions in food. Following a chapter on those aspects of the physical chemistry of fats that are fundamental to understanding the performance of fats in food products, the authors di
| ISBN: | 9780751401776 |
| Publisher: | Springer |
| Imprint: | Blackie Academic & Professional |
| Pub date: | 31 Dec 1995 |
| DEWEY: | 664.3 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 415 |
| Weight: | 807g |
| Height: | 234mm |
| Width: | 158mm |
| Spine width: | 31mm |
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