Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
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Format PDF ● Halaman 592 ● ISBN 9780203909171 ● Editor Alejandro G. Marangoni & Suresh S. Narine ● Penerbit CRC Press ● Diterbitkan 2002 ● Diunduh 6 kali ● Mata uang EUR ● ID 2300078 ● Perlindungan salinan Adobe DRM
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