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Keywords: David WessonClose
Gastronomica (2010) 10 (4): 25–34.
Published: 01 November 2010
... industry, was turned into a revenue stream as David Wesson and other scientists created a salad oil and frying medium designedly tasteless and odorless, and a cooking fat, hydrogenated cottonseed oil (Cottonlene or Crisco) that could cheaply substitute for lard in baking. With the recent recovery of...