The fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.
The book includes information on: The important dietary constituents in fish oilsPhysical properties such as flash point, density, viscosity, optical properties and Thermal conductivityFatty acids in fish oilsProcessing methodologyThe nutritional benefits of fish oilsUses of liquid fish oils in foodsRancidity in fish oils and its preventionLegislation covering fish oil production and use
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The fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.
The book includes information on: The important dietary constituents in fish oilsPhysical properties such as flash point, density, viscosity, optical properties and Thermal conductivityFatty acids in fish oilsProcessing methodologyThe nutritional benefits of fish oilsUses of liquid fish oils in foodsRancidity in fish oils and its preventionLegislation covering fish oil production and use
Imprint | Leatherhead Food International |
Country of origin | United Kingdom |
Release date | June 2009 |
Availability | Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available. |
First published | July 2009 |
Authors | B Rossell |
Dimensions | 240 x 163 x 21mm (L x W x T) |
Format | Hardcover |
Pages | 200 |
Edition | New |
ISBN-13 | 978-1-905224-63-0 |
Barcode | 9781905224630 |
Categories | |
LSN | 1-905224-63-X |