Food lipids : Chemistry, nutrition, and biochemistry
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific t...
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| Formaat: | Boek |
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New York
M. Dekker
2002
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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