The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and wi

The new seventh edition of the industry bible of oils and fats processing, extensively revised, expanded, and updated. Bailey's Industrial Oil and Fat Products

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oil

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid i

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byp