FLAVOURS IN FATS AND OILS

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