Food lipids: chemistry, nutrition and biotechnology
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| Main Authors: | , |
|---|---|
| Format: | Bog |
| Sprog: | engelsk |
| Udgivet: |
Nueva York
Marcel Dekker
1998
|
| Serier: | Food Science and Technology Series, 88
|
| Fag: | |
| Tags: |
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| 040 | |c Pontificia Universidad Católica de Valparaíso | ||
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| 100 | 0 | |a Akoh, Casimir C |e author |9 435997 | |
| 245 | 1 | 0 | |a Food lipids: chemistry, nutrition and biotechnology |
| 260 | |a Nueva York |b Marcel Dekker |c 1998 | ||
| 300 | |a 816 p | ||
| 490 | 0 | |a Food Science and Technology Series, 88 | |
| 583 | |a last modification |c 19991112 00:00:00 |k Rodrigo Vera | ||
| 650 | 0 | |a Biotecnología |9 259561 | |
| 650 | 0 | |a Lípidos en nutrición |9 306938 | |
| 650 | 0 | |a Aceites y grasas |9 263947 | |
| 650 | 0 | |a Nutrición |9 259434 | |
| 650 | 0 | |a Biotecnología alimentaria |9 461858 | |
| 700 | 0 | |a Min, David B |e author |9 435998 | |
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