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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Formatera PDF ● Sidor 592 ● ISBN 9780203909171 ● Redaktör Alejandro G. Marangoni & Suresh S. Narine ● Utgivare CRC Press ● Publicerad 2002 ● Nedladdningsbara 6 gånger ● Valuta EUR ● ID 2300078 ● Kopieringsskydd Adobe DRM
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