Oils and Fats Authentication
John Wiley & Sons, Feb 12, 2009 - Technology & Engineering - 224 pages
Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors.
The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.
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Vegetable Oils in Food Technology: Composition, Properties and Uses
Limited preview - 2011
2 Authentication of olive oil
3 Authentication of cocoa butter
4 Authentication of evening primrose borage and fish oils
5 Milk fat and other animal fats