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Fatty acids in foods and their health implications [electronic resource] /editor, Ching K. Chow.

Contributor(s): Chow, Ching Kuang, 1940-.
Material type: materialTypeLabelComputer fileSeries: Food science and technology (Taylor & Francis): 170.Publisher: Boca Raton : Taylor & Francis, c2007Edition: 3rd ed.Description: 1296 p.ISBN: 9781420006902 (e-book : PDF); 9780849372612.Call number: 612.397 F254 Subject(s): Fatty acids in human nutrition | Food -- Fat Content | Fatty acids -- Health aspectsGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
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"A CRC title."

Includes bibliographical references and index.

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