Fatty acids in foods and their health implications
By: edited by Ching Kuang Chow.
Contributors: Chow, Ching Kuang, 1940-
Edition: 2nd ed., rev. and expanded.
Series: Food science and technology -- 96; Food science and technology (Marcel Dekker, Inc.) -- 96.
Publisher: M. Dekker; CRC Press; Brand: CRC Press
Published: 2000
Place of publication: New York
Language: eng
Number of pages: 1045
Subjects: Fatty Acids; Dietary Fats; Nutrition Physiology
Notes: Includes bibliographical references and index.