Comprehensive reference work on the chemistry, processing, formulation, and industrial applications of fats and oils. Covers oilseed processing, extraction, refining, bleaching, deodorization, hydrogenation, fractionation, interesterification, specialty fats, frying oils, margarine and shortening manufacture, quality assurance, storage, packaging, and food and industrial applications. Intended for food technologists, chemical engineers, industrial chemists, researchers, and professionals involved in fats and oils processing industries.