Download Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition PDF Free - Full Version
Download Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition by Casimir C. Akoh, David B. Min in PDF format completely FREE. No registration required, no payment needed. Get instant access to this valuable resource on PDFdrive.to!
About Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.
Detailed Information
| Author: | Casimir C. Akoh, David B. Min |
|---|---|
| Publication Year: | 2002 |
| ISBN: | 9780824744489 |
| Pages: | 1014 |
| Language: | English |
| File Size: | 5.541 |
| Format: | |
| Price: | FREE |
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