| Document Date: 2009-11-03 11:06:41
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City Minneapolis / Channahon / / Company Cargill / Peoria / Virgo Publishing / / Facility Texas Woman’s University / University of Wisconsin-Madison / / IndustryTerm cottonseed oil / fried-food consumers / generic soybean oil / oil sources / corn oil / high-oleic sunflower oil / snack-food application / oil fractions / animal products / fried snack product / liquid oil / conventional corn oil / low-linolenic soybean oil / palm oil / less greasy-tasting product / oil / degradation products / hot oil / expeller-pressed low-linolenic-acid soybean oil / expeller-pressed soybean oil / oil extraction / snack food / food sciences / hydrogenated oil / oxidized oil / High-oleic canola oil / low-linolenic soy oil / chemical processes / food science / conventional canola oil / hydrogenated soybean oil / breakdown products / soybean oil / snack product / food industry / thermal degradation products / canola oil / chemicals / / MedicalCondition heart disease / coronary heart disease / stroke / / Organization Texas Woman’s University / USDA / FDA / University of Wisconsin / / Person Gerald McNeill / John Radcliffe / / Position professor of nutrition and food sciences / director of R&D / Contributing Editor / oils and shortenings applications manager / designer / / ProvinceOrState Wisconsin / Illinois / / Technology alpha / / URL wordsmithingbyfoster.com / http /
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