Unser Katalog

Hydrogenation of Fats and Oils : Theory and Practice

Vegetable Oils in Food Technology : Composition, Properties and Uses

Single Cell Oils : Microbial and Algal Oils

Bleaching and Purifying Fats and Oils : Theory and Practice

Fats and Oils : Formulating and Processing for Applications

AOCS Monograph Series on Oilseeds
Gourmet and Health-Promoting Specialty Oils

Olive Oil : Minor Constituents and Health

Food Industry Briefing Series
Oils and Fats in the Food Industry

AOCS Monograph Series on Oilseeds
Soybeans : Chemistry, Production, Processing, and Utilization

AOCS Monograph Series on Oilseeds
Olive Oil : Chemistry and Technology

Industrial Uses of Vegetable Oils

Single Cell Oil

Bailey's Industrial Oil and Fat Products (6th Edition)
Volume 1 : Edible Oil & Fat Products: Chemistry, Properties, and Health Effects, Volume 2 : Edible Oil & Fat Products : Edible Oils, Volume 3 : Edible Oil & Fat Products : Specialty Oils and Oil Products, Volume 4 : Edible Oil & Fat Products : Products and Applications, Volume 5 : Edible Oil & Fat Products : Processing Technologies, Volume 6 : Industrial and Nonedible Products from Oils and Fats

Fats and Oils : Formulating and Processing for Applications

Oil Extraction and Analysis : Critical Issues and Comparative Studies

Recent Developments in the Synthesis of Fatty Acid Derivatives

Fats and Oils Handbook

Structural Modified Food Fats : Synthesis, Biochemistry, and Use

Fossil Hydrocarbons : Chemistry and Technology

Developments in Oils and Fats