The fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.

The book includes information on:

• The important dietary constituents in fish oils
• Physical properties such as flash point, density, viscosity, optical properties and Thermal conductivity
• Fatty acids in fish oils
• Processing methodology
• The nutritional benefits of fish oils
• Uses of liquid fish oils in foods
• Rancidity in fish oils and its prevention
• Legislation covering fish oil production and use