The complete technology book on expanded plastics, polyurethane, polyamide and polyester fibres / NIIR

By:

NIIR

Material type: Text

TextLanguage: Eng New Dehli : Asia Pacific Business Press,Description: 534 pagesContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

8178330016

Subject(s):

Summary: Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturall...

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Holdings
Item type	Current library	Home library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	Harare Institute of Technology Main Library	Harare Institute of Technology Main Library	General Collection	TP1183.F6 COM (Browse shelf(Opens below))	1	Available		BK0009457

Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturall...

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