Chemical, biological, and functional aspects of food lipids [electronic resource] / editors, Zdzisław E. Sikorski, Anna Kołakowska.
Series: Chemical and functional properties of food components seriesPublication details: New York : CRC Press, c2011.Edition: 2nd edDescription: xiv, 484 p. : illSubject(s): Genre/Form: DDC classification:- 23 664 C517
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Central Library المكتبة المركزية | 664 C517 (Browse shelf(Opens below)) | Available | قاعة الكتب |
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| 664/.7 C414 Cereals processing technology / | 664/.9 H236 Handbook of meat processing / | 664 C517 Chemical, biological, and functional aspects of food lipids / | 664 C517 Chemical, biological, and functional aspects of food lipids | 664 F686 Food carbohydrates : chemistry, physical properties, and applications / | 664 P866 Food science / | 664.001579 M814 Food microbiology : an introduction / |
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.