Ternes, Waldemar, <br/><br/>
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 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Analysis<br/>Food industry and trade<br/>Food<br/>Food--Fat content<br/>Lipids<br/>Lipids<br/>Nutritional Physiological Phenomena