Oils and fats in the food industry

J.W. Veldsink, B.G. Muuse, J.T.P. Derksen

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

    Original languageUndefined/Unknown
    Title of host publicationRaw ingredient quality in processed foods : the influence of agricultural principles and practices
    EditorsM.B. Springett
    Publication statusPublished - 2000

    Cite this

    Veldsink, J. W., Muuse, B. G., & Derksen, J. T. P. (2000). Oils and fats in the food industry. In M. B. Springett (Ed.), Raw ingredient quality in processed foods : the influence of agricultural principles and practices