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dc.contributor.authorBelur, P.D.-
dc.contributor.authorRegupathi, I.-
dc.contributor.authorSampath C.-
dc.contributor.authorChandrasekhar V.-
dc.identifier.citationEdible Oils: Extraction, Processing, and Applications, 2017, Vol., pp.99-128en_US
dc.description.abstractEvery 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.titleRefining technologies for edible oilsen_US
dc.typeBook Chapteren_US
Appears in Collections:3. Book Chapters

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