Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

PART VII.--VEGETABLE OILS AND FATS, AND NUTS 389-428

Chapter 770 wordsPublic domain

Definition, 389; Chemical Characteristics, 390; Drying and Non-drying Oils, 391; Physical Characters, 392-393; Edible Vegetable Oils, 394-413; Cottonseed Oil, 397-401; Olive Oil, 402-405; Peanut Oil, 406; Rape Oil, 407; Sesame Oil, 408; Sunflower Oil, 409; Cacao-butter, 410; Coconut Oil, 411; Palm Oil, 412; Nuts, 413-428; Acorn, 414; Beechnuts, Brazil-nut, 415; Butternut, Chestnut, 416; Chinese Nut, 417; Coconut, Filbert, 418; Hazelnut, Hickory-nut, 419; Peanuts, 420-424; Pecan, 424-425; Pistachio, 426; Walnut, 426-428.