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...
| Autres auteurs: | |
|---|---|
| Format: | Livre |
| Langue: | English |
| Publié: |
Boca Raton
CRC Press
[2017]
|
| Édition: | Fourth edition. |
| Sujets: |