First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byp

The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and wi

The new seventh edition of the industry bible of oils and fats processing, extensively revised, expanded, and updated. Bailey's Industrial Oil and Fat Products

Bailey’s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats