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Shortenings, margarines, and food oils / M. T. Gillies.
Material type:
TextSeries: Food technology review ; no. 10Publication details: Park Ridge, N.J. : Noyes Data Corp., 1974.Description: x, 333 p. : illISBN: - 0815505175
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Matheson Library | 664.30272 G481 (Browse shelf(Opens below)) | 127 | 101804 |
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| 664.3 S785 1987 Standard methods for the analysis of oils, fats, and derivatives / | 664.3 W724 Oils, fats, and fatty foods : their practical examination / | 664.30218 L425s Standards for fats & oils / | 664.30272 G481 Shortenings, margarines, and food oils / | 664.30272 G983 Edible oils and fats : recent developments / | 664.32 P317h The hydrogenation of vegetable oils and the production of vegetable ghee / | 664.32 R558 The story of margarine / |
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