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Chemical, biological, and functional aspects of food lipids /

Chemical, biological, and functional aspects of food lipids / edited by Zdzisław Zdzislaw E. Sikorski and Anna Kołakowska. - 2nd ed. - xiv, 497 pages illustrations 24 cm. - Chemical and functional properties of food components series .

ISBN: 9781439802373

Subjects--Topical Terms:
Lipids.
Food --Fat content.
Food industry and trade.

LC Class. No.: TP453.L56 / .C43 2011

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