Fats and Oils: Physicochemical Properties of Edible Oils and Fats

Contribution to encyclopedias, dictionaries... (Parts of books)

Danthine, Sabine

2021 • In Lavelle, Christophe (Ed.) Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications

Peer reviewed

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https://hdl.handle.net/2268/261807

Handbook of Molecular Gastronomy.docx

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Disciplines :

Food science

Author, co-author :

Danthine, Sabine ; Université de Liège - ULiège > Département GxABT > SMARTECH

Language :

English

Title :

Fats and Oils: Physicochemical Properties of Edible Oils and Fats

Publication date :

June 2021

Main work title :

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications

Editor :

Lavelle, Christophe

Publisher :

CRC Press

Pages :

295-297

Peer reviewed :

Peer reviewed

Available on ORBi :

since 06 July 2021

Number of views

65 (3 by ULiège)

Number of downloads

35 (2 by ULiège)