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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 25. julija 2025 |
| ISBN13 | 9781071637609 |
| Založniki | Springer-Verlag New York Inc. |
| Strani | 379 |
| Dimenzije | 150 × 220 × 10 mm · 742 g |
| Jezik | Angleščina |
| Urednik | Genot, Claude |
| Urednik | Lopez, Christelle |
| Urednik | Riaublanc, Alain |
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