Abstract
THE terms fat and oil are only loose descriptive words, bearing little or no technical significance, except to describe the physical state of a fat. If a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.
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© 1971 Elsevier Publishing Company Ltd
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Whiteley, P.R. (1971). Fats and oils. In: Biscuit Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2037-5_2
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DOI: https://doi.org/10.1007/978-1-4615-2037-5_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-444-20072-3
Online ISBN: 978-1-4615-2037-5
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