{"product_id":"chemistry-of-oils-and-fats","title":"Chemistry of Oils and Fats","description":"\u003cp\u003eFats and oils are triacylglycerols separated by the slightly arbitrary distinction of solid or liquid state at room temperature. Fats and oils are esters of glycerol and fatty acids. They are the most abundant lipids in nature and are an important part of the human diet. The chemistry of oils and fats is a complex and fascinating field of study. This book covers the fundamentals of the chemistry of oils and fats, including the structure and composition of oils and fats, the physical and chemical properties of oils and fats, the processing and refining of oils and fats, and the applications of oils and fats in food and industry. It is an excellent resource for students and professionals in the fields of food science, chemistry, and chemical engineering.\u003c\/p\u003e","brand":"Ivan Blake Riley","offers":[{"title":"Default Title","offer_id":51453402251542,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Chemistry-of-oils-and-fats-F-scaled.jpg?v=1781935884","url":"https:\/\/www.orysonpress.com\/products\/chemistry-of-oils-and-fats","provider":"orysonpress","version":"1.0","type":"link"}