Fats, oils and waxes
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Fats, oils and waxes

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Published by Murray .
Written in English


Book details:

Edition Notes

Statementby P. Tooley.
ID Numbers
Open LibraryOL20298674M

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Fats, oils, waxes, phospholipids, and steroids. Fats. Provide insulative and protective layers for organisms, usually solid. Lipid. The elements that make up carbohydrates and lipids. CHON. The elements that make up proteins. CHONP. The elements that make up nucleic acids. Glucose. fats and answers to the most frequently asked questions about fats and oils. It is intended for use by consumers, nutritionists, dieticians, physicians, food technologists, food industry representatives, students, teachers, and others having an interest in dietary fats and oils. Additional detail may be . Most unsaturated fats are liquid at room temperature. We call these oils. If there is one double bond in the molecule, then it is a monounsaturated fat (e.g., olive oil), and if there is more than one double bond, then it is a polyunsaturated fat (e.g., canola oil).   An Unsurpassed Standard of Excellence Since publication of the first edition in , Bailey's Industrial Oil and Fat Products has remained the standard reference on the chemistry and processing technology of edible oils and fats as well as industrial and nonedible derivative products. No other resource covers the breadth of topics found in Bailey's, and every article will be written by a.

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