## Abstract Specialty fats add market value to prepared foods through the sensory attributes they produce. While specialty fats may have been known to food manufacturers for decades, many have yet to realize the full potential of what these functional fats can do for their products and businesses.
Getting more CO2 into food
โ Scribed by Zelitch, Israel
- Book ID
- 109695866
- Publisher
- Nature Publishing Group
- Year
- 1975
- Tongue
- English
- Weight
- 281 KB
- Volume
- 256
- Category
- Article
- ISSN
- 0028-0836
- DOI
- 10.1038/256090a0
No coin nor oath required. For personal study only.
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