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Tetsuo Koyano, Meiji Seika Kaisha Ltd, Saitama, Japan and Kiyotaka Sato and Satoru Ueno, Faculty of Applied Biological Science, Hiroshima University, Japan.
2. Bakery Fats.
Paul Wassell, Principal Application Specialist, Oils & Fats Innovation Group, Denmark.
3. Water continuous emulsions.
Dr. HMP Ranjith, Diotte Consulting & Technology, Nantwich, UK.
4. Hydrogenation and fractionation.
Albert Dijkstra, Consultant to the Oils and Fats Industry, St Eutrope-de-Born, France.
5. Fats f... MORE