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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
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | March 6, 2012 |
| ISBN13 | 9789401174732 |
| Publishers | Springer |
| Pages | 188 |
| Dimensions | 152 × 229 × 11 mm · 281 g |
| Editor | Hamilton, R. J. |
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