Fish Oils Handbook (Hardcover, New)

The fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.

The book includes information on: The important dietary constituents in fish oilsPhysical properties such as flash point, density, viscosity, optical properties and Thermal conductivityFatty acids in fish oilsProcessing methodologyThe nutritional benefits of fish oilsUses of liquid fish oils in foodsRancidity in fish oils and its preventionLegislation covering fish oil production and use

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