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...
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Boca Raton
CRC Press
[2017]
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| 版: | Fourth edition. |
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