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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Formato PDF ● Páginas 592 ● ISBN 9780203909171 ● Editor Alejandro G. Marangoni & Suresh S. Narine ● Editora CRC Press ● Publicado 2002 ● Carregável 6 vezes ● Moeda EUR ● ID 2300078 ● Proteção contra cópia Adobe DRM
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