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Material Type: E-Book

Author

Warner, Kathleen.

(3)

Gupta, Monoj K.

(2)

Marangoni, Alejandro G., 1965- editor.

(2)

O'Brien, Richard D.

(2)

White, Pamela J.

(2)

Wiley InterScience (Online service)

(2)

Ahmad, Moghis U., editor.

(1)

Akoh, Casimir C., 1955-

(1)

American Oil Chemists' Society.

(1)

Boskou, Dimitrios.

(1)

Chiavaro, Emma, 1968- editor.

(1)

Chinnan, Manjeet S.

(1)

Dunford, H. Brian.

(1)

Dunford, Nurhan Turgut, 1953-

(1)

(1)

Eskin, N. A. M. (Neason Akivah Michael)

(1)

Firestone, David.

(1)

Galanakis, Charis M., editor.

(1)

Garti, Nissim, 1945- editor.

(1)

Gunstone, F. D.

(1)

Hu, Min, editor.

(1)

Hui, Y. H. (Yiu H.)

(1)

Jacobsen, Charlotte, editor.

(1)

Ko?akowska, Anna, 1938-

(1)

(1)

(1)

(1)

Logan, Amy, 1977-

(1)

Luthria, D. L. (Devanand L.)

(1)

Mallikarjunan, P. Kumar, 1964-

(1)

Marangoni, Alejandro G., 1965-

(1)

McDonald, B. E. (Bruce Eugene), 1933-

(1)

Ngadi, Michael O.

(1)

Nienaber, Uwe, 1962-

(1)

Pan, Xiangqing, 1970-

(1)

Perkins, Edward George, 1934-

(1)

Przybylski, Roman.

(1)

(1)

Sikorski, Zdzis?aw E.

(1)

Sumnu, Servit Gulum.

(1)

(1)

Wesdorp, Leendert H.

(1)

Weselake, Randall J.

(1)

Xu, Xuebing, 1962- editor.

(1)

(1)

Language

(30)

Publication Date

-

(5)

(4)

(4)

(3)

(2)

(2)

(2)

(2)

(2)

(1)

(1)

(1)

(1)

(1)

Subject

Oils and fats, Edible.

(9)

(3)

(3)

(2)

Food -- Composition.

(2)

Food industry and trade.

(2)

Lipids in human nutrition.

(2)

Oils and fats -- Analysis.

(2)

Oils and fats, Edible -- Analysis.

(2)

(1)

(1)

(1)

(1)

Chemistry, Organic.

(1)

Crystallography.

(1)

Crystals -- Mathematical models.

(1)

Dairy products.

(1)

Electronic books.

(1)

Essential fatty acids in human nutrition.

(1)

Food -- Analysis.

(1)

Food -- Biotechnology.

(1)

Food -- Fat content -- Analysis.

(1)

Food -- Fat content.

(1)

Food -- Quality.

(1)

Food -- Sensory evaluation -- Handbooks, manuals, etc.

(1)

Food -- Shelf-life dating.

(1)

Food -- Storage.

(1)

Food adulteration and inspection.

(1)

Food industry and trade -- Quality control.

(1)

Fruit -- Flavor and odor -- Handbooks, manuals, etc.

(1)

Genetically modified foods.

(1)

(1)

(1)

Lipids -- Analysis.

(1)

Lipids -- Microstructure.

(1)

Lipids -- Oxidation.

(1)

Lipids -- Study and teaching.

(1)

Lipoproteins -- Analysis.

(1)

(1)

Oils and fats -- Composition.

(1)

Oils and fats -- Databases.

(1)

Oils and fats -- Flavor and odor -- Handbooks, manuals, etc.

(1)

Oils and fats -- Purification.

(1)

Oils and fats -- Statistics.

(1)

Oils and fats, Edible -- Deterioration.

(1)

Oils and fats, Edible -- Effect of temperature on.

(1)

Oils and fats, Edible -- Health aspects.

(1)

Oils and fats, Edible -- Quality control.

(1)

(1)

Trans fatty acids.

(1)

Vegetable oils.

(1)

Vegetables -- Flavor and odor -- Handbooks, manuals, etc.

(1)

Waxes -- Composition.

(1)

Waxes -- Databases.

(1)

Waxes -- Statistics.

(1)

YAĞLAR, YENİLEBİLEN.

(1)

Shelf Location

Electronic Library

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1.

Cover image for Analyses of fats, oils, and derivatives

Analyses of fats, oils, and derivatives

Analyses of fats, oils, and derivatives

Author

Perkins, Edward George, 1934-

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

2.

Cover image for Oils and fats in the food industry

Oils and fats in the food industry

Oils and fats in the food industry

Author

Gunstone, F. D. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0833/2008006198-b.html
John Wiley http://dx.doi.org/10.1002/9781444302424

Format:

Availability

Online Library~1

Available:
Copies:

3.

Cover image for Physical and chemical characteristics of oils, fats, and waxes

Physical and chemical characteristics of oils, fats, and waxes

Physical and chemical characteristics of oils, fats, and waxes

Author

Firestone, David.

Preferred Shelf Number

ONLINE(312858.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpPCCOFW02

Format:

Availability

Online Library~1

Available:
Copies:

4.

Cover image for Oxidative stability and shelf life of foods containing oils and fats

Oxidative stability and shelf life of foods containing oils and fats

Oxidative stability and shelf life of foods containing oils and fats

Author

Hu, Min, editor. Jacobsen, Charlotte, editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9781630670566

Format:

Availability

Online Library~1

Available:
Copies:

5.

Cover image for Fats and oils formulating and processing for applications

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

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

6.

Cover image for Bleaching and purifying fats and oils theory and practice

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

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

7.

Cover image for Fats and oils formulating and processing for applications

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

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

8.

Cover image for Lipids and edible oils : properties, processing and applications

Lipids and edible oils : properties, processing and applications

Lipids and edible oils : properties, processing and applications

Author

Galanakis, Charis M., editor.

Preferred Shelf Number

XX(522368.1)

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128171059

Format:

Availability

Online Library~1

Available:
Copies:

9.

Cover image for Edible oleogels : structure and health implications

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

Format:

Availability

Online Library~1

Available:
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10.

Cover image for Structure-Function Analysis of Edible Fats

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

Format:

Availability

Online Library~1

Available:
Copies:

11.

Cover image for Polar lipids : biology, chemistry, technology

Polar lipids : biology, chemistry, technology

Polar lipids : biology, chemistry, technology

Author

Ahmad, Moghis U., editor. Xu, Xuebing, 1962- editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9781630670443

Format:

Availability

Online Library~1

Available:
Copies:

12.

Cover image for Differential scanning calorimetry : applications in fat and oil technology

Differential scanning calorimetry : applications in fat and oil technology

Differential scanning calorimetry : applications in fat and oil technology

Author

Chiavaro, Emma, 1968- editor.

Preferred Shelf Number

ONLINE(356678.1)

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

1 2 3

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