"Fats and Oils Handbook" by Michael Bockisch
AOCS Press | 1998 | ISBN: 0935315829 9780935315820 | 899 pages | PDF | 51 MB
Oils and fats have been constituents of human nutrition from ancient times. First, they contain the highest level of energy of all components of food; second, they supply essential elements for the body. However, the fundamental reason for their early and varied use was certainly the fact that they contribute to the development of flavor, making dishes tasty and giving them a good, smooth mouth-feel.