Definitions and Overview

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)


This book is a study of fats and oils, with special emphasis on their use in the foodservice industry. In order to set meaningful standards for these products, it is necessary to have a good understanding of fats and oils and how they should be used.


Carbon Tetrachloride Fatty Alcohol Ethyl Ether Peanut Butter Meaningful Standard 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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