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|dc.identifier.citation||Edible Oils: Extraction, Processing, and Applications, 2017, Vol., pp.99-128||en_US|
|dc.description.abstract||Every edible oil industry strives to produce avor-neutral, light-colored, and physically and oxidatively stable oil, thereby meeting consumer acceptance and industry standards. Crude edible oils do not meet these criteria as they often contain a large amount of non-glyceride compounds, olive oil being the exception though. These numerous non-glycerides are removed through operations collectively known as refining. © 2017 by Taylor & Francis Group, LLC.||en_US|
|dc.title||Refining technologies for edible oils||en_US|
|Appears in Collections:||3. Book Chapters|
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