Food Lipids – Chemistry, Nutrition, and Biotechnology
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.
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