| Titre : | FOOD LIPIDS : CHEMISTRY, NUTRITION, AND BIOTECHNOLOGY, 1 : LES LIPIDES ALIMENTAIRES : CHIMIE, NUTRITION ET BIOTECHNOLOGIE |
| Auteurs : | CASIMIR C. AKOH ; DAVID B. MIN |
| Type de document : | Livre |
| Mention d'édition : | SECOND EDITION |
| Editeur : | BASEL (SWITZERLAND) : MARCEL DEKKER INC., 2002 |
| ISBN/ISSN/EAN : | 978-0-8247-0749-1 |
| Format : | 1005 P. / 26 cm |
| Note générale : | Index |
| Langues: | Anglais |
| Concepts : |
LIPIDE
PHOSPHOLIPIDE ACIDE GRAS MATIERE GRASSE POLYMORPHISME ANTIOXYDANT NUTRITION |
| Index. décimale : | 613.28 |
| Résumé : | "Highlighting the role of dietary fats in foods, human health, and disease, this invaluable reference/text offers comprehensive presentations of lipids in food - furnishing a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry." |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 613.28 AKO | Livre | AA - Alimentation, santé et agroindustries | Disponible |
