Vegetable Oils in Food Technology provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. Also, the major food uses are linked, wherever possible, to the composition and properties of the oils.

Book Reviews

• Academia to Biotechnology: Career Changes at any Stage
• Biochemical Engineering and Biotechnology
• An Introduction to Biostatistics
• Biofluid Dynamics
• Brewing Yeast Fermentation Performance
• Investigations
• Biotechnology and Genetics in Fisheries and Aquaculture
• Krabbe's Disease: A Medical Dictionary, Bibliography, And Annotated Research Guide To Internet References
• Consumer?s Guide to a Brave New World (Library Edition)
• Waste Sites as Biological Reactors: Characterization and Modeling