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.
€167.41
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格式 PDF ● 网页 592 ● ISBN 9780203909171 ● 编辑 Alejandro G. Marangoni & Suresh S. Narine ● 出版者 CRC Press ● 发布时间 2002 ● 下载 6 时 ● 货币 EUR ● ID 2300078 ● 复制保护 Adobe DRM
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