Rousseau, Dérick, <br/><br/>
FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology :  Chemical Interesterification of Food Lipids: Theory and Practice / 
by Dérick Rousseau and Alejandro G. Marangoni ; edited by Casimir C. Akoh and David B. Min 
 - Third edition  
 - Boca Raton :  CRC Press/Taylor & Francis Group,  2007 
 - 30 pages 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biotechnology--methods<br/>Food<br/>Lipids in human nutrition<br/>Lipids<br/>Lipids--Biotechnology<br/>Lipids--chemistry<br/>Lipids--Metabolism<br/>Lipids--physiology<br/>Nutrition Physiology