Definitions and Overview

  • Harry Lawson


This book is a study of oils and fats, with special emphasis on their uses in the food processing and foodservice industries. In order to use these products efficiently, it is necessary to have a good understanding of the properties and behaviors of oils and fats.


Ethyl Ether Peanut Butter Salad Dressing Normal Room Temperature Soap Making 
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.


  1. 1.
    Institute Shortening Edible Oils. 1988. Food Fats and Oils, 6th ed. Washington, DC: Institute of Shortening and Edible Oils, p. 6.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

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