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Food lipids : chemistry, nutrition, and biotechnology / [edited by] Casimir C. Akoh.

Contributor(s): Material type: TextTextPublisher: Boca Raton : CRC Press, Taylor & Francis Group, [2017]Copyright date: ©2017Edition: Fourth editionDescription: xvii, 1029 pages : illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781498744850 (hardback : alk. paper)
  • 1498744850 (hardback : alk. paper)
  • 9781498744874 (ebook)
Subject(s): DDC classification:
  • 572/.57 23
LOC classification:
  • QP751 .F647 2017
List(s) this item appears in: Food Science and Technology | Home Economics | Nutritional Sciences | Nutritional sciences025
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Holdings
Item type Current library Collection Call number Status Barcode
Books Books LRC Science Section Non-fiction 572.57 AKO (Browse shelf(Opens below)) Available B0045893
Total holds: 0

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