Abstract
The carbon atom is the basic element in food chemistry, including fats and oils. Carbon atoms, with a valence of four, tend to bond together with other carbon atoms to form molecules with long chains. Furthermore, carbon’s ability to form bonds or react with other elements such as hydrogen, oxygen, iodine, nitrogen, and phosphorus is fundamental to understanding the chemistry of fats and oils.
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© 1985 The Avi Publishing Company, Inc.
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Lawson, H.W. (1985). The Basic Chemical Structure of Fats and Oils. In: Standards for Fats & Oils. The L. J. Minor Food Service Standards Series, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6876-2_2
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DOI: https://doi.org/10.1007/978-1-4684-6876-2_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-6878-6
Online ISBN: 978-1-4684-6876-2
eBook Packages: Springer Book Archive