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Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) 4, Casimir C. Akoh - Amazon.com
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the curr...
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Fundamentals of Food Biotechnology 2, Byong H. Lee - Amazon.com
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in ferment...
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Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology 1, Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar - Amazon.com
This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, eme...
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition (Food Science and Technology): Casimir C. Akoh, David B. Min: 9781420046632: Books
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 reg...
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