初版1945年以来、食物油と食物油からの非食用副産物に関する食品化学と加工技術をまとめた随一のレファレンス。Spanning seven themed volumes, this comprehensive work features contributions from more than 100 internationally recognized experts in their respective fields. The new seventh edition has been exhaustively updated and expanded to reflect the latest technical developments and industry trends. Each volume covers a specific area, including edible oil and fat products and applications, processing technologies, chemistry, properties, and safety. This edition includes extensive new or revised content in every chapter, featuring a brand new twenty-chapter volume focusing on lipids and their relationship to human health and disease.