This is the second volume in a series which presents the state of the art in chosen sectors of oil and fat chemistry, including its relevance to the food and pharmaceutical industries. The text in this book aims to provide an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that have attracted special attention.
This is the second volume in a series which presents the state of the art in chosen sectors of oil and fat chemistry, including its relevance to the f...
This is the first volume in a series which presents the state of the art in chosen areas of oil and fat chemistry, including its relevance to the food and pharmaceutical industries. The book aims to provide an authoritative account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids. It is aimed at chemists and technologists working in oil and fat processing, the food industry, the oleochmicals industry and the pharmaceutical industry.
This is the first volume in a series which presents the state of the art in chosen areas of oil and fat chemistry, including its relevance to the food...
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. The Editor is Head of the Lipids Section of a major commercial analytical laboratory, and chapter authors are drawn from the academic and industrial sectors.
Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an o...
