
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
Description:
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.