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Chin-Ping Tan is an associate professor in the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia. He obtained his B.Sc. in Food Science and Technology and Ph.D. in Food Processing from Universiti Putra Malaysia in 1998 and 2001, respectively. From 2002 to 2004, he served as a JSPS Postdoctoral Fellow at National Food Research Institute, Japan. He has a strong interest in physicochemical properties and changes in quality of palm oil products. His
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Palm Oil

Casimir C. Akoh , Chin-Ping Tan , Oi-Ming Lai

Academic Press And Aocs Press

2015-09-01

epub sans DRM

Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm...

205,72 €

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