The Technology of Fats and Oils

Deutsche Gesellschaft für Fettwissenschaft e.V. (Hrsg.)
296 Pages
ISBN: 978-3-00-084378-5

Price: 57,38 Euro plus shipping
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Editorial Board:
Michael Bockisch, Thies Langmaack, Thomas Willner

Authors:
Introduction: Eckhard Flöter, Thies Langmaack, Klaus Schurz
Oil Sources: Bertrand Matthäus, Reinhold Scherer, Alexander Scholl, Ulrike Streiber, Thomas Willner
Oilseed Reception and Storage: Michael Lierau, Thomas Oberholzer
Oilseed Processing: Harald Boeck, Reinhard Botschka, Ingolf Ellermann, Dirk Heinrich, Ralf Hoffmann, Jeannette Hollien, Michael Lierau, Ulrich Menzel, Thomas Oberholzer, Hans-Jürgen Rasehorn, Christian Schein, Werner Sitzmann, Rolf Speck, Ulrike Streiber, Stefan Suhl, Gerhard Wittmann
Oil Fruit Processing: Gunther Fleck, Reinhold Scherer, Ulrike Streiber, Thomas Willner
Safety, Environment, Quality: Thies Langmaack, Reinhold Scherer

Contents:
1 Oil PProduction
1.1 Introduction
1.2 Oil Sources
1.3 Oil Seed Reception and Storage
1.4 Oil Seeds Processing
1.5 Oil Fruit Processing
1.6 Emission Treatment
1.7 Safety
1.8. Food and Feed Safety
1.9. Abbreviations
1.10. Index