No Image Available

Food Lipids – Chemistry, Nutrition, and Biotechnology

- Food Lipids - Chemistry, Nutrition, and Biotechnology
 Author: Casimir C. Akoh ,  Publisher: © Taylor & Francis Group, LLC  ISBN: 978-1-4987-4487-4  Pages: 1048  Language: English

The rst edition of Food Lipids was published in 1998 and the second edition in 2002 by Marcel Dekker, Inc. Taylor & Francis Group, LLC, acquired Marcel Dekker and the rights to pub- lish the third and subsequent editions. I rmly believe that this book has provided those involved in lipid research and instruction with a valuable resource for materials and information.

Other Books From - Health Science

No Image Available Sepsis Management in Resource-limited Settings Health Science Arjen M. Dondorp, Martin W. Dünser, Marcus J. Schultz
No Image Available Rethinking Health Care Ethics Health Science Stephen Scher, Kasia Kozlowska
No Image Available Principles and Practice of Case-based Clinical Reasoning Education-A Method for Preclinical Students Health Science Olle ten Cate, Eugène J.F.M. Custers, Steven J. Durning
No Image Available mHealth Innovation in Asia-Grassroots Challenges and Practical Interventions Health Science Emma Baulch, Jerry Watkins, Amina Tariq
No Image Available How AI Impacts Urban Living and Public Health Health Science José Pagán, Mounir Mokhtari, Hamdi Aloulou, Bessam Abdulrazak, María Fernanda Cabrera

Other Books By - Casimir C. Akoh

No Books Available!