Modifying lipids for use in food / edited by Frank D. Gunstone.
Contributor(s): Gunstone, Frank D | Aarhuskarlshamn (Firm). Oils & Fats Academy.Material type: BookSeries: Woodhead Publishing in food science, technology and nutrition. Publisher: Cambridge : Woodhead ; Boca Raton, Fla. : CRC Press, c2006Description: xv, 609 p. : ill. ; 24 cm.ISBN: 9781855739710 (Woodhead).Call number: 664.3 MOD Ref. Subject(s): Food industry and trade | Lipids -- Derivatives | Lipids in human nutritionOnline resources: Click here to access online | Click here to access online
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|Reference||BSTI Ref.-Treatises&monographs (FL2)||664.3 MOD Ref. (Browse shelf)||1||Not For Loan||1100011661|
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|664.23 FAO Ref. Food and Agriculture Organization. Agriculture Service Dir Cassava proceeding /||664.23 HOL Ref. Proassing of casava and cassava products in rural industries /||664.3 MAR Ref. Fat crystal networks /||664.3 MOD Ref. Modifying lipids for use in food /||664.369 AOCS Ref. Handbook of soy oil processing and utilization /||664.5 HEA 2nd ed. Ref. Source book of flavors /||664.5 HEA Ref. Source book of flavors /|
Includes bibliographical references and index.
YE2008 M06 D01