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What is Edible Oils and Fats Technology Course about?

The document is a comprehensive course on edible vegetable oils and fats, detailing their generalities, production, composition, extraction methods, and quality control. It covers the role of dietary fats in the body and food technology, as well as applications in margarine and butter production. The course is authored by Dr. Nadia Pambou-Tobi and is structured for the academic year 20-20.

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ScribdTranslations

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EN