Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components)
Contributors: Zdzislaw E. Sikorski (Editor); Anna Kolakowska (Editor)
Edition: 1st edition
Publisher: CRC
Published: July 30, 2002
Language: eng
Format: Hardcover
Number of pages: 400
ISBN-13: 9781587161056
Subjects: Chemistry; Food & beverage technology; Science/Mathematics; Food industry and trade; Technology; Cooking / Wine; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science; Lipids
First sentence: Lipids are important components that contribute very significantly to the nutritional and sensory value of almost all kinds of foods, except for most fruits, sweets, and beverages.