Food Lipids: Chemistry, Nutrition, and Biotechnology
Food Lipids: Chemistry, Nutrition, and Biotechnology by Casimir C. Akoh
English | 17 Mar. 2008 | ISBN: 1420046632 | 928 Pages | PDF | 51 MB
English | 17 Mar. 2008 | ISBN: 1420046632 | 928 Pages | PDF | 51 MB
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation.