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1. 
Cover image for Edible oils and fats, 1969
Edible oils and fats, 1969
Author 
Bednarcyk, Norman E.
Preferred Shelf Number 
TP 670 B4 1969
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2. 
Cover image for Edible oleogels : structure and health implications
Edible oleogels : structure and health implications
Author 
Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128142707
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3. 
Cover image for Structure-Function Analysis of Edible Fats
Structure-Function Analysis of Edible Fats
Author 
Marangoni, Alejandro G., 1965- editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128140413
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4. 
Cover image for Lipid oxidation : challenges in food systems
Lipid oxidation : challenges in food systems
Author 
Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-
Preferred Shelf Number 
ONLINE(312941.1)
Electronic Access 
Knovel http://app.knovel.com/web/toc.v/cid:kpLOCFS002
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5. 
Cover image for Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
Author 
Boskou, Dimitrios. Elmadfa, I.
Preferred Shelf Number 
ONLINE
Electronic Access 
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6. 
Cover image for Breaded fried foods
Breaded fried foods
Author 
Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.
Preferred Shelf Number 
ONLINE
Electronic Access 
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7. 
Cover image for Dairy fats and related products
Dairy fats and related products
Author 
Tamime, A. Y.
Preferred Shelf Number 
TP 670 .D25 2009
Format: 
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8. 
Cover image for Fats and oils formulating and processing for applications
Fats and oils formulating and processing for applications
Author 
O'Brien, Richard D.
Preferred Shelf Number 
ONLINE
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9. 
Cover image for Dairy fats and related products
Dairy fats and related products
Author 
Tamime, A. Y. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9781444316223
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10. 
Cover image for Advances in deep-fat frying of foods
Advances in deep-fat frying of foods
Author 
Sahin, Serpil. Sumnu, Servit Gulum.
Preferred Shelf Number 
ONLINE
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11. 
Cover image for Bleaching and purifying fats and oils theory and practice
Bleaching and purifying fats and oils theory and practice
Author 
List, Gary R.
Preferred Shelf Number 
ONLINE
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12. 
Cover image for Healthful lipids
Healthful lipids
Author 
Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.
Preferred Shelf Number 
ONLINE
Electronic Access 
book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
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13. 
Cover image for Frying technology and practices
Frying technology and practices
Author 
Gupta, Monoj K. Warner, Kathleen. White, Pamela J.
Preferred Shelf Number 
ONLINE
Electronic Access 
Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289
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14. 
Cover image for Oil extraction and analysis critical issues and comparative studies
Oil extraction and analysis critical issues and comparative studies
Author 
Luthria, D. L. (Devanand L.)
Preferred Shelf Number 
ONLINE
Electronic Access 
book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
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15. 
Cover image for Nutritionally enhanced edible oil and oilseed processing
Nutritionally enhanced edible oil and oilseed processing
Author 
Dunford, Nurhan Turgut, 1953- Dunford, H. Brian.
Preferred Shelf Number 
ONLINE
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book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
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16. 
Cover image for Frying technology and practices
Frying technology and practices
Author 
Gupta, Monoj K. Warner, Kathleen. White, Pamela J.
Preferred Shelf Number 
ONLINE
Electronic Access 
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17. 
Cover image for Fats and oils formulating and processing for applications
Fats and oils formulating and processing for applications
Author 
O'Brien, Richard D.
Preferred Shelf Number 
ONLINE
Electronic Access 
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18. 
Cover image for Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkileri
Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkileri
Author 
Önal, Baran.
Preferred Shelf Number 
TEZ/5193 O1 2002
Format: 
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19. 
Cover image for Edible oil processing
Edible oil processing
Author 
Hamm, Wolf. Hamilton, R. J. (Richard John)
Preferred Shelf Number 
TP670 .E35 2000
Format: 
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20. 
Cover image for Deep frying : Chemistry, nutrition, and practical applications
Deep frying : Chemistry, nutrition, and practical applications
Author 
Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.
Preferred Shelf Number 
TP 670 D44 1996
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21. 
Cover image for Development and processing of vegetable oils for human nutrition
Development and processing of vegetable oils for human nutrition
Author 
Przybylski, Roman, ed. McDonald, Bruce Eugene, 1933- ed.
Preferred Shelf Number 
TX 407.O34 D49 1995
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22. 
Cover image for Methods to assess quality and stability of oils and fat-containing foods
Methods to assess quality and stability of oils and fat-containing foods
Author 
Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)
Preferred Shelf Number 
ONLINE
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23. 
Cover image for Development and processing of vegetable oils for human nutrition
Development and processing of vegetable oils for human nutrition
Author 
Przybylski, Roman. McDonald, B. E. (Bruce Eugene), 1933-
Preferred Shelf Number 
ONLINE
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24. 
Cover image for Hydrogenation of fats and oils : theory and practice
Hydrogenation of fats and oils : theory and practice
Author 
Patterson, Henry Basil Wilberforce
Preferred Shelf Number 
TP 680 P337 1994
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