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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
CRC Pr I Llc
Publication date
July 1, 2002
Pages
388
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781587161056
ISBN-10
1587161052
Dimensions
1 by 6.25 by 9.25 in.
Weight
1.50 lbs.
Availability§
Out of Print
Original list price
$226.95
§As reported by publisher
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Editions
Hardcover
The price comparison is for this edition
from CRC Pr I Llc (July 1, 2002)
9781587161056 | details & prices | 388 pages | 6.25 × 9.25 × 1.00 in. | 1.50 lbs | List price $226.95
About: Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems.
About: Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems.
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