Fatty acids in foods and their health implications
By: editor, Ching K. Chow.
Contributors: Chow, Ching Kuang, 1940-
Edition: 3rd ed.
Series: Food science and technology -- 170; Food science and technology (Taylor & Francis) -- 170.
Publisher: Taylor & Francis
Published: 2007
Place of publication: Boca Raton
Language: eng
ISBN-13: 9780849372612
Subjects: Fatty acids in human nutrition; Food -- Fat content; Fatty acids -- Health aspects; Fatty Acids; Dietary Fats; Nutrition Physiology
Notes: "A CRC title."

Includes bibliographical references and index.