SEARCH Articles Figures Tables Authenticity of edible oils and fats the legal position Autoxidation of fats and oils Availability of oils and fats Characteristics of Fats and Oils Chemical Composition of Fats and Oils Chemical Properties of Fats and Oils Color of fats and oils Constitution of oils and fats Crystallization of Oil and Fat Products Crystallization of fats and oils Fats and oils Fatty acids composition of common fats and oils Federation of Oils. Seeds and Fats Associations Flavor components of fats and oils Hardening of fats and oils Health effects of oxidized fats and oils Hydrogenation of fats and oils Hydrolysis of oils and fats Iodine number of fats and oils Iodine value of fats and oils Major Volatile Compounds of Commercial Fats and Oils Membrane processing of fats and oils Minor components of fats and oils Modification of Oils and Fats Nitrogen derivatives of natural fats and oils Nutritional aspects of fats and oils Origin of Individual Fats and Oils Oxidative deterioration of fats and oils Physical Blends of Milk Fat with Other Fats and Oils Processing of fats and oils Production of Oils and Fats Production of Vegetable Oils and Fats Properties of Common Oils And Fats Quality assurance of fats and oils Saponification of Fats and Oils Soap Sources of Edible Oils and Main Fats Stability of oils and fats Static headspace gas chromatography in the analysis of oils and fats Supercritical Fluid Processing of Fats and Oils Textiles uses of fats and oils The Chemistry of Oils and Fats The Hydrogenation of Fats and Oils The Structure of Fats and Oils The Value Chain of Fats and Oils - Industrial Non-food Uses Transesterification of fats and oils