Fats in Food Products.

Food Trade Review | May 1, 1994 | Copyright

The properties of fats and the characteristics of food products which are based on fats have been well documented in previous books. However, fats such as milk fat, which have seen successful attempts to increase their usage in foodstuffs, have been relatively neglected. Further more, access to data concerning the function of fats in major manufactured food products has been restricted by a reluctance on the part of manufacturers to release details of their working practices. This book represents a successful attempt to redress some of these problems and the editors have called ...

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