Wi.le,y-Intersci,ence; 6 edition 2005 | 3616 Pages | 0471384607 | PDF | 25 MB
First published in 1945, Bailey's has become the standard reference on
the food chemistry and processing technology related to edible oils and
the nonedible byproducts derived from oils. This sixth edition features
new coverage of edible fats and oils and is enhanced by a second
volume on oils and oilseeds. This sixth edition consists of six
volumes: five volumes on edible oils and fats, with still one volume (as
in the fifth edition) devoted to nonedible products from oils and fats.
Some brand new topics in the sixth edition include: fungal and algal
oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology
as related to oil production. Now with 75 accessible chapters, each
volume contains a self-contained index for that particular volume.
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