This book should be helpful to anyone who is interested in the technology of fat-containing products, and it will be a very useful tool for food technologists in the dairy or edible oils industries. Students in food science disciplines as well as scientists in academic research establishments will discover important insights into some of the more significant scientific developments that have been commercialized in the field of fats in foods.
Book Review Fats in Food Technology, 2nd ed., K.K. Rajah (Ed.). Wiley-Blackwell, Chichester, UK (2014), 386 pp., ISBN: 978-1-4051-9542-3
Vladimiro Cardenia
2014-01-01
Abstract
This book should be helpful to anyone who is interested in the technology of fat-containing products, and it will be a very useful tool for food technologists in the dairy or edible oils industries. Students in food science disciplines as well as scientists in academic research establishments will discover important insights into some of the more significant scientific developments that have been commercialized in the field of fats in foods.
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