| Record ID | marc_columbia/Columbia-extract-20221130-015.mrc:55697200:2404 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-015.mrc:55697200:2404?format=raw |
LEADER: 02404cam a22003494a 4500
001 7155911
005 20221130212433.0
008 080505t20092009flua b 001 0 eng
010 $a 2008020476
020 $a9781420061666
020 $a1420061666
024 $a99933526594
035 $a(OCoLC)ocn227192144
035 $a(OCoLC)227192144
035 $a(NNC)7155911
035 $a7155911
040 $aDLC$cDLC$dBTCTA$dYDXCP$dBAKER$dOCLNG$dC#P$dNhCcYBP$dOrLoB-B
050 00 $aTP670$b.O27 2009
082 00 $a664/.3$222
100 1 $aO'Brien, Richard D.$0http://id.loc.gov/authorities/names/n98026206
245 10 $aFats and oils :$bformulating and processing for applications /$cRichard D. O'Brien.
250 $a3rd ed.
260 $aBoca Raton :$bCRC Press,$c[2009], ©2009.
300 $axix, 744 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references and index.
505 00 $gCh. 1.$tRaw Materials -- $gCh. 2.$tFats and Oils Processing -- $gCh. 3.$tFats and Oils Analysis -- $gCh. 4.$tFats and Oils Formulation -- $gCh. 5.$tShortening Types -- $gCh. 6.$tBaking Shortenings -- $gCh. 7.$tFrying Shortenings -- $gCh. 8.$tDairy Analog Shortenings -- $gCh. 9.$tHousehold Shortenings -- $gCh. 10.$tMargarine -- $gCh. 11.$tLiquid Oils -- $gCh. 12.$tQuality Management -- $gCh. 13.$tTroubleshooting.
520 1 $a"In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications." "Doused with practical advice, this ready reference combines 45 years of indispensable literature with the personal experiences of the expert author. It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and more cost-effective."--BOOK JACKET.
650 0 $aOils and fats, Edible.$0http://id.loc.gov/authorities/subjects/sh85094415
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0834/2008020476-d.html
852 00 $boff,eng$hTP670$i.O27 2009