Chemical, biological, and functional aspects of food lipids

Chemical, biological, and functional aspects of food lipids

Bibliografske podrobnosti
Drugi avtorji: Sikorski, Zdzisław E. (Editor)
Format: Knjiga
Jezik:English
Izdano: Boca raton, FL CRC Press 2011.
Izdaja:Second edition.
Serija:Chemical and functional properties of food components series.
Teme:
Lipids.
Food > Fat content.
Food industry and trade.