اللغة
Published as FAO Food and Nutrition Paper 57, this report came out of the joint consultation held in Rome in October 1993.
Alongside the nutritional chapters, it is notable for the industry-facing material: global trends in the availability of edible fats and oils, rural and large-scale oil production, refining and fat modification processes, and the formulation of cooking oils, margarines, shortenings and salad oils.
That combination makes it useful well beyond nutrition — a good bridge between processing technology and dietary guidance.