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Chemical, Biological, and Functional Aspects of Food Lipids.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of gl...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2010.
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| Edición: | 2nd ed. |
| Colección: | Chemical and functional properties of food components series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters. It is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary inf. |
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| Descripción Física: | 1 online resource (500 pages). |
| ISBN: | 9781439802380 1439802386 |