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Standards for Fats

Overview of attention for book
Cover of 'Standards for Fats & Oils'

Table of Contents

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    Book Overview
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    Chapter 1 Definitions and Overview
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    Chapter 2 The Basic Chemical Structure of Fats and Oils
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    Chapter 3 Common Chemical Reactions
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    Chapter 4 Physical Properties
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    Chapter 5 Sources of Fats and Oils
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    Chapter 6 Processing Technology
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    Chapter 7 Analytical Tests
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    Chapter 8 Deep Fat Frying
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    Chapter 9 Griddling and Pan Frying
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    Chapter 10 Salad Oil/Cooking Oil
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    Chapter 11 Baking Technology
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    Chapter 12 Doughnut Technology
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    Chapter 13 All-Purpose Baking
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    Chapter 14 Nutritional Aspects of Fats and Oils
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    Chapter 15 Research and Development
Attention for Chapter 2: The Basic Chemical Structure of Fats and Oils
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