ABSTRACT
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation
TABLE OF CONTENTS
part |2 pages
Part I: Chemistry and Properties
part |2 pages
Part II: Processing
part |2 pages
Part III: Oxidation and Antioxidants
part |2 pages
Part IV: Nutrition
part |2 pages
Part V: Biotechnology and Biochemistry