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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| Formaat: | Boek |
| Taal: | English |
| Gepubliceerd in: |
Boca Raton
CRC Press
[2017]
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| Editie: | Fourth edition. |
| Onderwerpen: |