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Chemical, Biological, and Functional Aspects of Food Lipids
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$89.99
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Product Details
Author:
Zdzislaw Z. E. Sikorski, Anna Kolakowska
Format:
Paperback
Pages:
512
Publisher:
CRC Press (September 19, 2019)
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9780367383442
Weight:
24.625oz
Dimensions:
6.125" x 9.1875"
File:
TAYLORFRANCIS-TayFran_260403050835162-20260403.xml
Folder:
TAYLORFRANCIS
List Price:
$89.99
Country of Origin:
United States
Case Pack:
16
As low as:
$85.49
Publisher Identifier:
P-CRC
Discount Code:
H
Pub Discount:
30
Imprint:
CRC Press
Overview
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. It is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
