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"Chemical, biological, and functional aspects of food lipids"

Sikorski

"Chemical, biological, and functional aspects of food lipids" edited by Zdzislaw E. Sikorski and Anna Kolakowska - 2nd - Boca Raton CRC Press 2011 - "xiv, 497p" - Chemical and functional properties of food components series .

Includes references and index

ISBN: 978-1-4398-0237-3

Subjects--Topical Terms:
Food lipids

Dewey Class. No.: 574.19247

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