Food lipids : chemistry, nutrition, and biotechnology / Casimir C. Akoh.

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 current...

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Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Other Authors:	Akoh, Casimir C., 1955- (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, Taylor & Francis, [2017]
Edition:	Fourth edition.
Series:	Food science and technology (CRC Press)
Subjects:	Lipids. Lipids in human nutrition. Lipids > Biotechnology. Lipids > Metabolism. Electronic book.