Corpus ID: 201867652

Vegetable Oils and Fats for Edible Use

@inproceedings{Feupe2010VegetableOA,
  title={Vegetable Oils and Fats for Edible Use},
  author={R. O. Feupe},
  year={2010}
}
  • R. O. Feupe
  • Published 2010
  • Crude edible vegetable oils are subjected to various types of processing for several reasons. One is consumer preference. Most people prefer to eat light-colored and bland oils. The preference stems partly from the apparently reasonable but incorrect assumption that only colorless, odorless, and tasteless oils and fats are pure. It is true that such products can be used without masking or detracting from the characteristic flavor and palatability of the foods to which they have been added. In… CONTINUE READING

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