Chemical And Functional Properties Of Food Lipids
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Language: en
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Pages: 406
Type: BOOK - Published: 2010-12-12 - Publisher: CRC Press
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content,
Language: en
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Type: BOOK - Published: 2010-11-04 - Publisher: CRC Press
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second
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Pages: 388
Type: BOOK - Published: 2002-06-27 - Publisher: CRC Press
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food pro
Language: en
Pages: 440
Pages: 440
Type: BOOK - Published: 2003-10-20 - Publisher: CRC Press
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international
Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 2020-01-30 - Publisher: Academic Press
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin