FLAVOURS IN FATS AND OILS
J. Barry Rossell
(Dr Rossell is Manager of the Oils and Fats Section at the British Food Manufacturing Industries Research Association at Leatherhead)
86
Abstract
Edible oils and fats may be of vegetable, animal or fish origin. In the majority of cases the origin, or method of production, transport, and storage give the products totally unacceptable flavours, odours, and colours. In a few cases, however, careful husbandry of the raw material, coupled with suitable processing techniques, produce oils which are prized for their unique flavours.
Citation
Barry Rossell, J. (1984), "FLAVOURS IN FATS AND OILS", Nutrition & Food Science, Vol. 84 No. 2, pp. 13-14. https://doi.org/10.1108/eb059004
Publisher
:MCB UP Ltd
Copyright © 1984, MCB UP Limited