Chemical, biological, and functional aspects of food lipids / editors, Zdzisaw E. Sikorski, Anna Koakowska.
Saved in:
Superior document: | Chemical and functional properties of food components series |
---|---|
: | |
TeilnehmendeR: | |
Year of Publication: | 2011 |
Edition: | 2nd ed. |
Language: | English |
Series: | Chemical and functional properties of food components series.
|
Online Access: | |
Physical Description: | xiv, 497 p. :; ill. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Lipids in nanotechnology / / editor, Moghis U. Ahmad.
Published: (2012.) -
Food gels / / edited by Peter Harris.
Published: (1990.) -
Handbook of food proteins / edited by G.O. Phillips and P.A. Williams.
Published: (2011.) -
Thickening and gelling agents for food / / edited by Alan Imeson, Technical Sales, FMC Corporation (UK) Ltd., Food Ingredients Division, Leicester.
Published: (1997.) -
Gums and stabilisers for the food industry 17 : : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips.
Published: (2014.)