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-halaman 592 ● ISBN 9780203909171 ● Penyunting Alejandro G. Marangoni & Suresh S. Narine ● Penerbit CRC Press ● Diterbitkan 2002 ● Muat turun 6 kali ● Mata wang EUR ● ID 2300078 ● Salin perlindungan Adobe DRM
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