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.
Koop dit e-boek en ontvang er nog 1 GRATIS!
Formaat PDF ● Pagina’s 592 ● ISBN 9780203909171 ● Editor Alejandro G. Marangoni & Suresh S. Narine ● Uitgeverij CRC Press ● Gepubliceerd 2002 ● Downloadbare 6 keer ● Valuta EUR ● ID 2300078 ● Kopieerbeveiliging Adobe DRM
Vereist een DRM-compatibele e-boeklezer