Food lipids chemistry, nutrition, and biotechnology
"Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the c...
| مؤلفون آخرون: | |
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| التنسيق: | كتاب |
| اللغة: | English |
| منشور في: |
Boca Raton
CRC Press
[2017]
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| الطبعة: | Fourth edition. |
| الموضوعات: |