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AOCS/SFA Edible Oils Manual, Second Edition

Bailey's Industrial Oil and Fat Products, 6 Volume Set, 6th Edition

Bailey's Industrial Oil and Fat Products, Volume 1, Edible Oil and Fat Products: Chemistry, Properties, and Health Effects, 6th Edition

Bailey's Industrial Oil and Fat Products, Volume 2, Edible Oil and Fat Products: Edible Oils, Part 1, 6th Edition

Bailey's Industrial Oil and Fat Products, Volume 3, Edible Oil and Fat Products: Specialty Oils and Oil Products, Part 2, 6th Edition

Bailey's Industrial Oil and Fat Products, Volume 4, Edible Oil and Fat Products: Products and Applications, 6th Edition

Bailey's Industrial Oil and Fat Products, Volume 6, Industrial and Nonedible Products from Oils and Fats, 6th Edition

Crystallization Processes in Fats and Lipid Systems

Diacylglycerol Oil

Edible Oil Processing

Essential Fatty Acids and Eicosanoids: Invited Papers from the Fifth International Congress

Fat Crystal Networks

Fats and Oils: Formulating and Processing for Applications, Second Edition

Fats in Food Technology

Improving the fat content of foods

Industrial Uses of Vegetable Oil

Lipid Oxidation Pathways

Lipid Synthesis and Manufacture

Lipid Technologies and Applications

LIPIDAT A Database of Thermo Data and Association Information on Lipid

Marine Biogenic Lipids, Fats & Oils, Volume I

Marine Biogenic Lipids, Fats and Oils, Volume II

Modifying lipids for use in food

Multiple Emulsion: Technology and Applications

Nutritionally Enhanced Edible Oil Processing

Oil Extraction and Analysis: Critical Issues and Competitive Studies

Oils and Fats Authentication

Oleochemical Manufacture and Applications

Olive Oil: Chemistry and Technology, Second Edition

Olive Oil: Minor Constituents and Health

OLIVE PROCESSING WASTE MANAGEMENT, 5

Omega-3 Fatty Acids in Health and Disease

Rapeseed and Canola Oil: Production, Processing, Properties, and Uses

Single Cell Oils

Spectral Properties of Lipids

Teaching Innovations in Lipid Science

The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses

The Lipid Handbook with CD-ROM, Third Edition

Vegetable Oils in Food Technology: Composition, Properties, and Uses