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Food lipids: chemistry, nutrition and biotechnology

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Xehetasun bibliografikoak
Egile Nagusiak:	Akoh, Casimir C (Egilea), Min, David B (Egilea)
Formatua:	Liburua
Hizkuntza:	ingelesa
Argitaratua:	Nueva York Marcel Dekker 1998
Saila:	Food Science and Technology Series, 88
Gaiak:	Biotecnología Lípidos en nutrición Aceites y grasas Nutrición Biotecnología alimentaria
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

Lipid biochemistry: an introduction
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Functional Foods and Biotechnology
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Advances in food and nutrition research
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The chemistry and technology of edible oils and fats and their high fat products
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Food oils and fats: technology, utilization, and nutrition
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Genetic modification in the food industry: a strategy for food quality improvement
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Fats, oils, detergents: yearbook 1958
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Modern food microbiology
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Essentials of Food Science.
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Biotecnología aplicada a la industria hortofrutícola
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Handling and storage of oilseeds, oils, fats and meal
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Modern food microbiology
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Análisis de los alimentos: fundamentos, métodos, aplicaciones
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Biotechnology and food process engineering
nork: Schwartzberg, Henry G, et al.
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Food science and technology
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The Maillard reaction in foods and nutrition
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Biotechnology for the future
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Fatty acids in foods and their health implications
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Partnering opportunities for applied research in biotechnology in Chile
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Introductory nutrition
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Seafood safety, processing, and biotechnology
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Food chemistry
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Biotechnology of industrial antibiotics
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Nutrition: concepts and controversies
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Novo's handbook of practical biotechnology edited by C. O. L. Boyce
nork: Boyce, C. O. L
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Food: the chemistry of its components
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Food: the chemistry of its components
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