Salad and cooking oils

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1976 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 53, pages 414-416 (issn: 0003-021X, eissn: 1558-9331,

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Authors: Bernard Lesieur;

doi: 10.1007/bf02605734

Salad and cooking oils

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Abstract

AbstractRaw materials and techniques for the production of salad and cooking oils are reviewed. Particular attention is given to oil properties that are related to end uses. Availability, local markets, and culinary practices are discussed, with particular respect to the ways these factors influence the use of oils in many countries.

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