Fatty acids in foods and their health implications
By: [edited by] Ching Kuang Chow.
Contributors: Chow, Ching Kuang, 1940-
Series: Food science and technology; Food science and technology (Marcel Dekker, Inc.)
Publisher: Marcel Dekker, Inc.
Published: 1992
Place of publication: New York
Language: eng
Number of pages: 890
Subjects: Fatty acids in human nutrition.; Food -- Fat content.; Fatty acids -- Health aspects.
Notes: Includes bibliographical references and index.