Vegetables Fats and Oils Their Practical Preparation, Purification, Properties, Adulteration and Examination

""Vegetable Fats and Oils: Their Practical Preparation, Purification, Properties, Adulteration and Examination"" by Louis Edgar Andes is a comprehensive guide to the production and use of vegetable fats and oils. The book provides detailed information on the preparation and purification of vegetable oils, including the different methods used for extraction, refining and hydrogenation. It also covers the physical and chemical properties of vegetable oils, including their melting points, viscosity, and oxidative stability. In addition to discussing the practical aspects of vegetable oil production, the book also examines the issue of adulteration and the methods used to detect it. It provides an overview of the different types of adulterants that are commonly used and the techniques used to identify them. The book is written in a clear and concise style and is designed to be accessible to both students and professionals in the field. It includes numerous tables, figures and diagrams to illustrate key concepts and processes. Overall, ""Vegetable Fats and Oils"" is an essential reference for anyone involved in the production or use of vegetable oils, including food technologists, nutritionists, and chemists.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.