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Table of contents (16 chapters)
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Bibliographic Information
Book Title: Food Oils and Fats
Book Subtitle: Technology, Utilization and Nutrition
Authors: Harry Lawson
DOI: https://doi.org/10.1007/978-1-4757-2351-9
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media Dordrecht 1995
Hardcover ISBN: 978-0-412-98841-7Published: 31 December 1995
Softcover ISBN: 978-1-4419-4737-6Published: 17 September 2011
eBook ISBN: 978-1-4757-2351-9Published: 17 April 2013
Edition Number: 1
Number of Pages: XII, 340
Topics: Industrial and Production Engineering, Science, Humanities and Social Sciences, multidisciplinary, Biochemistry, general, Food Science, Nutrition