Reflecting new research in an intensely studied field, eight chapters have been added in the 3d ed. of this thorough handbook; six have been completely rewritten. Among the topics of the new chapters are fatty acids in fermented food, the effect of h...Lasīt vairāk
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For lipid scientists, discusses chemical and physical characteristics, biological effects, oxidation stability, fatty acid compositions, and nutritional properties of food fats. Among the topics are the relationship of fatty acids to health problems...Lasīt vairāk
