This book is a comprehensive guide to the manufacturing, properties, and applications of animal and vegetable fats and oils, including both fixed and volatile oils. It also includes a detailed discussion of the production of artificial butter, lubricants, and mineral oils. This book is a valuable resource for chemists, engineers, and food and cosmetics manufacturers.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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