Food lipids chemistry, nutrition, and biotechnology
| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | Inglés |
| Published: |
New York :
Dekker
cop. 2002.
|
| Edition: | 2nd ed., rev. and expanded |
| Series: | Food science and technology ;
117. |
| Subjects: | |
| See on Universidad de Navarra: | https://unika.unav.edu/discovery/fulldisplay?docid=alma991003475959708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es |
| Physical Description: | xiii, 1005 p. : il. ; 26 cm |
|---|---|
| Bibliography: | Incluye referencias bibliográficas e índice. |
| ISBN: | 9780824707491 |
