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Salad and cooking oils
Author(s) -
Lesieur Bernard
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02605734
Subject(s) - raw material , production (economics) , cooking oil , business , food science , pulp and paper industry , environmental science , chemistry , engineering , economics , microeconomics , organic chemistry , biodiesel , catalysis
Raw materials and techniques for the production of salad and cooking oils are reviewed. Particular attention is given to oil properties that are related to end uses. Availability, local markets, and culinary practices are discussed, with particular respect to the ways these factors influence the use of oils in many countries.