Defining lipids from several general and detailed perspectives, Chemistry of Oils and Fats: Sources, Composition, Properties and Uses discusses their major food and non-food uses and explains how the consumption of these fats affect health and well-being in both quantitative and qualitative terms.The book describes these materials in molecular terms and explores how nature produces these molecules...
File Size: 5922 KB
Publisher: Wiley-Blackwell; 1 edition (June 9, 2008)
Publication Date: June 9, 2008
Sold by: Amazon Digital Services LLC
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my MS degree reqiured to take this course.After I got MS degree, I sold it.It is so much updating in...
Good enough text book for the price. Mine was in really good condition for being used and the price ...