The differences between spreads and margarines and how that corresponds to the labeling requirements and different types of margarines.

An overview of the nutritional value and uses of the different kinds of shortenings.

Chemical, physical and organoleptic properties of economically important specialty and gourmet oils organized in alphabetical order.

An introduction to the vocabulary and use of steam with examples of it used in food processing equipment.

An explanation on why fats and oils are an important component to a well-rounded diet.

Understanding food allergies can help people avoid life threatening reactions and unnecessary food restrictions.

An extensive background on listeria and sought-out explanations for possible treatments.

A guide that helps describe the hookup requirements for steam-jacketed kettles.