Food lipids : chemistry, nutrition, and biotechnology
edited by Casimir C. Akoh, David B. Min.
Highlights the role of dietary fats in food, human health and disease. The book offers presentations of lipids in food, providing a background in lipid nomenclature and classification as well as recent developments in lipid chemistry. It examines phospholipids, waxes and sterols, emulsions, frying fats and trans fatty acids. College and university bookshops may order five or more copies at a special student price, available on request.
年:
1997
出版商:
Marcel Dekker
語言:
english
頁數:
816
ISBN 10:
0585158347
ISBN 13:
9780585158341
系列:
Food science and technology (Marcel Dekker, Inc.), 88.
文件:
DJVU, 8.00 MB
IPFS:
,
english, 1997
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