Abstract
THE events of the last four years have directed attention to the economic importance of the edible oils and fats, and also to that of fats in general, as being the source from which glycerin is obtained. The national value of the industry which deals with these products is now pretty widely recognised. Fundamentally it is a chemical industry, and a knowledge of the chemistry of the oils, fats, and waxes will tend to become more and more desirable for those who control it on the technical side.
Technical Handbook of Oils, Fats, and Waxes.
By P. J. Fryer Frank E. Weston. Vol. ii. “Practical and Analytical.” (The Cambridge Technical Series.) Pp. xvi + 314. (Cambridge: At the University Press, 1918.) Price 15s. net.
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S., C. Technical Handbook of Oils, Fats, and Waxes . Nature 103, 262–263 (1919). https://doi.org/10.1038/103262a0
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DOI: https://doi.org/10.1038/103262a0
