Food Lipids: Chemistry, Nutrition, and Biotechnology (Food Science and Technology) by Casimir C. Akoh

Food Lipids: Chemistry, Nutrition, and Biotechnology (Food Science and Technology)

Casimir C. Akoh
816 pages
CRC Press
Jan 1998
Hardcover
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Highlights the role of dietary fats in foods, human health, and disease. Offers comprehensive presentations of lipids in food;furnishing a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry. Examines phospholipids, waxes and sterols, emulsions, frying fats, and trans fatty acids.
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About this book
Pages 816
Publisher CRC Press
Published 1998
Readers 0