Chemical, Biological, and Functional Aspects of Food Lipids : Chemical and Physical Properties of Lipids /
by David S. Nichols, Timothy B. Jordan, and Neil Kerr ; edited by Zdzisław E. Sikorski and Anna Kołakowska.
- Second edition
- Boca Raton : CRC Press, Taylor & Francis Group, 2011
- 11 pages
Original from book
Food Analysis Food industry and trade Food Food--Fat content Lipids Lipids Nutritional Physiological Phenomena