Oils and fats are almost ubiquitous in food processing whether naturally occurring in foods or ...

This book examines the relationships between assessment, measurement and evaluation. It also expl...

Lipid Glossary 2 is a handy reference for a wide range of lipid scientists and technologists, as ...

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manu...

Over the past twenty years much has been written about the knowledge bases claimed to be neede...

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oi...

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book...

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large b...

First published in 1994. Leading scholars in science education from eight countries on four conti...

This work aims to provide teachers at all levels and in all subjects with a greater range of prac...

First published in 1994. Leading scholars in science education from eight countries on four conti...

This work aims to provide teachers at all levels and in all subjects with a greater range of prac...