Alejandro G. Marangoni & Leendert H. Wesdorp 
Structure and Properties of Fat Crystal Networks [PDF ebook] 

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Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat

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Bahasa Inggeris ● Format PDF ● Halaman-halaman 518 ● ISBN 9781439887646 ● Penerbit CRC Press ● Diterbitkan 2012 ● Muat turun 6 kali ● Mata wang EUR ● ID 2613225 ● Salin perlindungan Adobe DRM
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