Articles liés à Food Oils and Fats: Technology, Utilization and Nutrition
Synopsis
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as- sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re- placements. The last four chapters contain a most complete and up- to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand- ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re- cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri- tion, and Dietary Considerations.
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Food Oils and Fats: Technology, Utilization and Nutrition
Edité par
Springer, 1995
ISBN 10 : 0412988410
ISBN 13 : 9780412988417
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Couverture rigide
Vendeur : Ammareal, Morangis, France
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Hardcover. Etat : Bon. Ancien livre de bibliothèque avec équipements. Edition 1995. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 1995. Ammareal gives back up to 15% of this item's net price to charity organizations. N° de réf. du vendeur H-094-062
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Food Oils and Fats: Technology, Utilization and Nutrition
Edité par
Chapman & Hall, 1995
ISBN 10 : 0412988410
ISBN 13 : 9780412988417
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Vendeur : Anybook.com, Lincoln, Royaume-Uni
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Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:9780412988417. N° de réf. du vendeur 9564949
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Food Oils and Fats
Edité par
Springer US Dez 1995, 1995
ISBN 10 : 0412988410
ISBN 13 : 9780412988417
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter& Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations. 356 pp. Englisch. N° de réf. du vendeur 9780412988417
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Food Oils and Fats
Vendeur : moluna, Greven, Allemagne
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Gebunden. Etat : New. N° de réf. du vendeur 5915368
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Food Oils and Fats : Technology, Utilization, and Nutrition
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Etat : New. N° de réf. du vendeur 965064-n
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Food Oils and Fats : Technology, Utilization, and Nutrition
Edité par
Springer, 1995
ISBN 10 : 0412988410
ISBN 13 : 9780412988417
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 965064
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EUR 193,54
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Food Oils and Fats: Technology, Utilization and Nutrition
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
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Etat : New. In English. N° de réf. du vendeur ria9780412988417_new
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Food Oils and Fats | Technology, Utilization and Nutrition
impression à la demandeVendeur : preigu, Osnabrück, Allemagne
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Buch. Etat : Neu. Food Oils and Fats | Technology, Utilization and Nutrition | H. W. Lawson | Buch | xii | Englisch | 1995 | Springer US | EAN 9780412988417 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. N° de réf. du vendeur 102590466
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Food Oils and Fats
Edité par
Chapman and Hall, 1995
ISBN 10 : 0412988410
ISBN 13 : 9780412988417
Neuf
Couverture rigide
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Provides a comprehensive and detailed coverage of food oils and fats in a practical, how-to format. This book integrates various aspects of food oils and fats from chemistry to food processing to nutrition. It features information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production. Num Pages: 352 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 235 x 155 x 20. Weight in Grams: 675. . 1995. 1995th Edition. hardcover. . . . . N° de réf. du vendeur V9780412988417
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Quantité disponible : 15 disponible(s)
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Food Oils and Fats
Edité par
Springer US, Copernicus Dez 1995, 1995
ISBN 10 : 0412988410
ISBN 13 : 9780412988417
Neuf
Couverture rigide
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 356 pp. Englisch. N° de réf. du vendeur 9780412988417
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EUR 160,49
Expédition à EUR 60
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 1 disponible(s)