Chemical, Biological, and Functional Aspects of Food Lipids : Egg Lipids /
by Waldemar Ternes and Astrid M. Drotleff ; edited by Zdzisław E. Sikorski and Anna Kołakowska.
- Second edition
- Boca Raton : CRC Press, Taylor & Francis Group, 2011
- 42 pages
Original from book
Food Analysis Food industry and trade Food Food--Fat content Lipids Lipids Nutritional Physiological Phenomena