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Fats in Food Products - Moran - Bog

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Fats in Food Products af Moran
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1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780751401776
  • Indbinding:
  • Hardback
  • Sideantal:
  • 436
  • Udgivet:
  • 31. december 1995
  • Størrelse:
  • 157x29x235 mm.
  • Vægt:
  • 781 g.
  • 2-3 uger.
  • 6. november 2024
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Beskrivelse af Fats in Food Products

1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.

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