Explore Books on
fats

The chemical constitution of natural fats

By Hilditch, Thomas Percy

Fat and Blood

By Silas Weir Mitchell

Dictionary of sodium, fats, and cholesterol

By Barbara Kraus

Edible oils & fats

By C. Ainsworth Mitchell

Fats and oils

By H. G. Kirschenbauer

Real Food

By Nina Planck

Oils, fats and fatty foods

By Edward Richards Bolton

Brain-building nutrition

By Michael A. Schmidt

Margarine and other food fats

By M. K. Schwitzer

Rancidity in edible fats

By Colin Henry Lea

L'industrie des corps gras dans la région marseillaise

By Renaud Sivan

Official and tentative methods of the American Oil Chemists' Society

By American Oil Chemists' Society

Essential fatty acids in health and disease

By Edward N. Siguel

Role of fats in food and nutrition

By M. I. Gurr

Fat as a tissue

By Kåre Rodahl

Pharmaceutical and food analysis

By Azor Thurston

Nutrients in processed foods

By Mary Ellis,Philip L. White,AMA-Food Industry Liaison Committee,Council on Foods and Nutrition (American Medical Association)

Laboratory handbook for oil and fat analysts

By Leslie Victor Cocks

Highlights of alicyclic chemistry

By Lloyd N. Ferguson

Fats, fact and fiction in arterial diseases

By Ian Rannie

Vegetable fats and oils

By E. W. Eckey

Sports Nutrition

By Judy A. Driskell

Fat Crystal Networks (Food Science and Technology)

By Alejandro G. Marangoni

Vegetable fats and oils

By George Samuel Jamieson