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Food Oils and Fats: Technology, Utilization and Nutrition H.W. Lawson 2nd edition
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Food Oils and Fats: Technology, Utilization and Nutrition
H.W. Lawson
Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements.
340 pages, biography
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 31, 1995 |
| ISBN13 | 9780412988417 |
| Publishers | Chapman and Hall |
| Pages | 340 |
| Dimensions | 155 × 235 × 20 mm · 625 g |
| Language | English |
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