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Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh and David B. Min.
Material type:
TextSeries: Food science and technologyPublication details: Boca Raton : CRC Press/Taylor & Francis Group, c2008.Edition: 3rd edDescription: xiii, 914 p. : ill. ; 27 cmISBN: - 9781420046632 (hardcover : alk. paper)
- 1420046632 (hardcover : alk. paper)
- 612/.01577 22
- QP751 .F647 2008
| Item type | Current library | Home library | Shelving location | Call number | Copy number | Status | Barcode | |
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Main Campus Library | University of Eastern Africa, Baraton | Main Stack | QP 731 .F 647 2008 (Browse shelf(Opens below)) | C.2 | Available | 91421 | |
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Main Campus Library | University of Eastern Africa, Baraton | Main Stack | QP 731 .F 647 2008 (Browse shelf(Opens below)) | C.1 | Available | 90368 |
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| QP 701 .C2945 1998 Carbohydrates in human nutrition : | QP 701 .F86 2006 c.1 Functional food carbohydrates. | QP 701 .F86 2006 c.2 Functional food carbohydrates. | QP 731 .F 647 2008 Food lipids : chemistry, nutrition, and biotechnology / | QP 731 .F 647 2008 Food lipids : chemistry, nutrition, and biotechnology / | QP 752 .F35 F38 2007 c.1 Fatty acids in foods and their health implications. | QP 752 .F35 F38 2007 c.2 Fatty acids in foods and their health implications. |
Includes bibliographical references and index.
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