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Food lipids : chemistry, nutrition and biotechnology / edited by Casimir C. Akoh and David B. Min.
Material type:
TextSeries: Food science and technologyBoca Raton, FL : CRC, 2008Publisher: ©2008Edition: 3rd ed.itionDescription: xiii, 914 pages : illustrations ; 27 cmContent type: - text
- unmediated
- volume
- 1420046632
- 9781420046632
- QP751 .F66 2008
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | QP751 .F66 2008 (Browse shelf(Opens below)) | Available | 1000239838 |
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| QP751 .F647 2017 Food lipids : chemistry, nutrition, and biotechnology / | QP751 .F647 2017 Food lipids : chemistry, nutrition, and biotechnology / | QP751 .F647 2017 Food lipids : chemistry, nutrition, and biotechnology / | QP751 .F66 2008 Food lipids : chemistry, nutrition and biotechnology / | QP751 .H363 2016 Handbook of lipids in human function : fatty acids / | QP751 .H83 2017 Advances in NMR spectroscopy for lipid oxidation assessment / | QP751 .H83 2017 Advances in NMR spectroscopy for lipid oxidation assessment / |
Includes index and bibliographical references
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