Multidimensional Characterization of Dietary Lipids
(Bog, Hardback, Engelsk)
Forlag:
Springer-Verlag New York Inc.
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781071637579
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Beskrivelse
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.
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| Forlag | Springer-Verlag New York Inc. |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 2024 ed. |
| Udgivelsesdato | 25-07-2024 |
| Første udgivelsesår | 2024 |
| Serie | Methods and Protocols in Food Science |
| Illustrationer | XIV, 379 p. |
| Fagredaktør | Christelle Lopez, Claude Genot, Alain Riaublanc |
| Originalsprog | United States |
| Sideantal | 379 |
| Indbinding | Hardback |
| Forlag | Springer-Verlag New York Inc. |
| Sideoplysninger | 379 pages, XIV, 379 p. |
| Mål | 254 x 178 |
| ISBN-13 / EAN-13 | 9781071637579 |