{"first_sentence": {"type": "/type/text", "value": "Fats and oils are the raw materials for liquid oils, shortenings, margarines, and other specialty or tailored products that are functional ingredients in food products prepared by food processors and restaurants and in the home."}, "physical_format": "Hardcover", "subtitle": "Formulating and Processing for Applications, Second Edition", "last_modified": {"type": "/type/datetime", "value": "2008-04-29 15:03:11.581851"}, "weight": "2.2 pounds", "languages": [{"key": "/l/eng"}], "publishers": ["CRC"], "number_of_pages": 616, "isbn_13": ["9780849315992"], "id": 11181741, "edition_name": "2 edition", "isbn_10": ["0849315999"], "publish_date": "December 17, 2003", "key": "/b/OL8259199M", "authors": [{"key": "/a/OL405152A"}], "title": "Fats and Oils", "type": {"key": "/type/edition"}, "subjects": ["Food & beverage technology", "Technology & Industrial Arts", "Oils and fats, Edible", "Medical", "Science/Mathematics", "Food Science", "Methods - Canning & Preserving", "Technology / Food Industry & Science", "Orthopedics"], "physical_dimensions": "9.4 x 6.4 x 1.4 inches", "revision": 1}