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|b eng
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|a GWRE
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|a QD305.A2
|b C977 2001eb
|
| 245 |
0 |
0 |
|a Crystallization processes in fats and lipid systems
|h [electronic resource] /
|c edited by Nissim Garti, Kiyotaka Sato.
|
| 260 |
|
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|a New York :
|b Marcel Dekker,
|c ©2001.
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| 300 |
|
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|a 1 online resource (ix, 533 pages) :
|b illustrations.
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| 336 |
|
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|a text
|b txt
|2 rdacontent.
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| 337 |
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|a computer
|b c
|2 rdamedia.
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| 338 |
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|a online resource
|b cr
|2 rdacarrier.
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| 504 |
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|a Includes bibliographical references and index.
|
| 505 |
0 |
0 |
|t Fundamental Aspects of Equilibrium and Crystallization Kinetics /
|r Dino Aquilano, Giulio Sgualdino --
|t Polymorphism and Phase Transitions of Fatty Acids and Acylglycerols /
|r Fumitoshi Kaneko --
|t Morphological Connected Net-Roughening Transition Theory: Application to [beta]-2 Crystals of Triacylglycerols /
|r P. Bennema, F.F.A. Hollander, S.X.M. Boerrigter, R.F.P. Grimbergen, J. van de Streek, H. Meekes --
|t Nucleation and Growth in the Solid-Solid Phase Transitions of n-Alkanes /
|r Koji Nozaki, Masamichi Hikosaka --
|t Molecular Interactions and Phase Behavior of Polymorphic Fats /
|r Kiyotaka Sato, Satoru Ueno --
|t The Roles of Emulsifiers in Fat Crystallization /
|r Nissim Garti, Junko Yano --
|t Crystallization of Oil-in-Water Emulsions /
|r Malcolm J.W. Povey --
|t Fat Crystal Networks /
|r Pieter Walstra, William Kloek, Ton van Vliet --
|t Lipid Crystallization and Its Effect on the Physical Structure of Ice Cream /
|r R. Adleman, R.W. Hartel --
|t Crystallization of Palm Oil and Its Fractions /
|r Kevin W. Smith --
|t Advances in Milk Fat Fractionation: Technology and Applications /
|r R.W. Hartel, K.E. Kaylegian --
|t Crystallization Properties of Cocoa Butter /
|r Kiyotaka Sato, Tetsuo Koyano --
|t Influences of Colloidal State on Physical Properties of Solid Fats /
|r Heike Bunjes, Kirsten Westesen --
|t Separation and Crystallization of Oleaginous Constituents in Cosmetics: Sweating and Blooming /
|r Hajime Matsuda, Michihiro Yamaguchi, Hidetoshi Arima --
|t Crystallization Properties and Lyotropic Phase Behavior of Food Emulsifiers: Relation to Technical Applications /
|r Niels Krog.
|
| 588 |
0 |
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|a Print version record.
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| 650 |
|
0 |
|a Fatty acids.
|0 http://id.loc.gov/authorities/subjects/sh85000535.
|
| 650 |
|
0 |
|a Oils and fats.
|0 http://id.loc.gov/authorities/subjects/sh85094407.
|
| 650 |
|
7 |
|a Fatty acids.
|2 fast
|0 (OCoLC)fst00921960.
|
| 650 |
|
7 |
|a Oils and fats.
|2 fast
|0 (OCoLC)fst01044996.
|
| 700 |
1 |
|
|a Garti, Nissim,
|d 1945-
|0 http://id.loc.gov/authorities/names/n88122372
|1 http://isni.org/isni/0000000109156587.
|
| 700 |
1 |
|
|a Satō, Kiyotaka,
|d 1946-
|0 http://id.loc.gov/authorities/names/n88122371
|1 http://isni.org/isni/0000000110590479.
|
| 776 |
0 |
8 |
|i Print version:
|t Crystallization processes in fats and lipid systems.
|d New York : Marcel Dekker, ©2001
|z 0824705513
|w (DLC) 2001032424
|w (OCoLC)47002185.
|
| 856 |
4 |
0 |
|u https://colorado.idm.oclc.org/login?url=https://www.taylorfrancis.com/books/9780429175268
|z Full Text (via Taylor & Francis)
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|a .b121639800
|b 05-03-22
|c 04-29-22
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|b 05-02-22
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| 944 |
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|a MARS - RDA ENRICHED
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| 915 |
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|a I
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|a Taylor & Francis Ebooks
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|p Can circulate
|a University of Colorado Boulder
|b Online
|c Online
|d Online
|e QD305.A2 C977 2001eb
|h Library of Congress classification
|i web
|n 1
|
