Description
Presenter: Carl B. Heckel and Edmond Wilson Aarhus, Inc
Characteristics of finished vegetable oils can fall into two categories: those that reflect how well the oil has been processed, and those that reflect important functionality characteristics. This paper discusses the lab tests that relate to these two categories. It is hoped that a better understanding of what the lab analysis can, and can’t, tell us will help us all work with more meaningful specifications.
