Food lipids : chemistry, nutrition, and biotechnology

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Food lipids : chemistry, nutrition, and...

Food lipids : chemistry, nutrition, and biotechnology

Name: Food lipids : chemistry, nutrition, and biotechnology
ISBN: 9780585158341

edited by Casimir C. Akoh, David B. Min.

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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.

Год:

1997

Издательство:

Marcel Dekker

Язык:

english

Страницы:

816

ISBN 10:

0585158347

ISBN 13:

9780585158341