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Recent Advances in Chemistry and Technology of Fats and Oils R J Hamilton Softcover reprint of the original 1st ed. 1987 edition
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Recent Advances in Chemistry and Technology of Fats and Oils
R J Hamilton
Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids.
188 pages, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 6 de marzo de 2012 |
| ISBN13 | 9789401174732 |
| Editores | Springer |
| Páginas | 188 |
| Dimensiones | 152 × 229 × 11 mm · 281 g |
| Editor | Hamilton, R. J. |
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