A series which presents the current state of the art in chosen areas of oils and fats chemistry, including its relevance to the food and pharmaceutical industries.
Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing, the food industry, the oleochemicals industry and the pharmaceutical industry, at analytical chemists and quality assurance personnel, and at lipid chemists in academic research laboratories.
Each volume in the series provides an accessible source of information on the science and technology of a particular area.