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Food Oils and Fats

Overview of attention for book
Food Oils and Fats
Springer US

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 Chemistry of Oils and Fats
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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 Oils and Fats
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    Chapter 6 Processing Technology
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    Chapter 7 Deep Fat Frying
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    Chapter 8 Griddling and Panfrying
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    Chapter 9 Salad/Cooking Oil Usage
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    Chapter 10 Baking Technology (Including Icings for Baked Goods)
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    Chapter 11 Doughnut Technology
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    Chapter 12 Other Large Commercial Uses
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    Chapter 13 Nutritional Aspects of Oils and Fats
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    Chapter 14 Analytical Methods for Oils and Fats
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    Chapter 15 Food Product Development
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    Chapter 16 Flavor
Attention for Chapter 4: Physical Properties
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