Fatty acids in foods and their health implications

Fatty acids in foods and their health implications

Show all versions (2)
Bibliografske podrobnosti
Drugi avtorji: Chow, Ching Kuang 1940-
Format: Knjiga
Jezik:English
Izdano: New York M. Dekker 2000.
New York Mark Dekker, Inc. 2000.
Izdaja:2nd ed., rev. and expanded.
Serija:Food science and technology (Marcel Dekker, Inc.) 96.
Teme:
Fatty acids in human nutrition.
Food > Fat content.
Fatty acids > Metabolism.