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Advances in Deep-Fat Frying of Foods
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Fat Mimetics for Food Applications
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Hydrogenation of Fats and Oils: Theory and Practice
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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
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Fats and Oils: Formulating and Processing for Applications, Third Edition
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Bleaching and Purifying Fats and Oils: Theory and Practice
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Improving the Fat Content of Foods
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Processing and Nutrition of Fats and Oils
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Reducing Saturated Fats in Foods
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