Improving the fat content of foods
Discusses ways of reducing saturated fatty acids in food, explores how to develop and use PUFAs as functional ingredients, and covers ways of improving the sensory quality of product incorporating modified fats.
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Định dạng: | Sách |
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CRC Press LLC
2011
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Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 |
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oai:scholar.dlu.edu.vn:DLU123456789-256112012-03-03T04:21:10Z Improving the fat content of foods Williams, Christine Buttriss, Judith Hóa học Discusses ways of reducing saturated fatty acids in food, explores how to develop and use PUFAs as functional ingredients, and covers ways of improving the sensory quality of product incorporating modified fats. 2011-09-12T04:05:57Z 2011-09-12T04:05:57Z 2006 Book 0-8493-9208-X https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 en application/pdf CRC Press LLC |
institution |
Thư viện Trường Đại học Đà Lạt |
collection |
Thư viện số |
language |
English |
topic |
Hóa học |
spellingShingle |
Hóa học Williams, Christine Buttriss, Judith Improving the fat content of foods |
description |
Discusses ways of reducing saturated fatty acids in food, explores how to develop and use PUFAs as functional ingredients, and covers ways of improving the sensory quality of product incorporating modified fats. |
format |
Book |
author |
Williams, Christine Buttriss, Judith |
author_facet |
Williams, Christine Buttriss, Judith |
author_sort |
Williams, Christine |
title |
Improving the fat content of foods |
title_short |
Improving the fat content of foods |
title_full |
Improving the fat content of foods |
title_fullStr |
Improving the fat content of foods |
title_full_unstemmed |
Improving the fat content of foods |
title_sort |
improving the fat content of foods |
publisher |
CRC Press LLC |
publishDate |
2011 |
url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 |
_version_ |
1819782906285916160 |