Spectral Properties of Lipids (The Chemistry and Technology of Oils and Fats)
Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists

Lipids: Chemistry, Biochemistry, and Nutrition
Lipids: Chemistry, Biochemistry, and Nutrition by James F. Mead and others

Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.

Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition (Food Science and Technology)
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food.

Fatty Acid and Lipid Chemistry
This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids.