457,37 €
508,19 €
-10% with code: EXTRA
Processing and Nutrition of Fats and Oils
457,37 € 
- We will send in 10–14 business days.
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and…
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- Publisher: Wiley-Blackwell
- ISBN-10: 0813827671
- ISBN-13: 9780813827674
- Format: 17.5 x 24.6 x 2 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Processing and Nutrition of Fats and Oils (e-book) (used book) | bookbook.eu
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Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.EXTRA 10 % discount with code: EXTRA
457,37 €
508,19 €
We will send in 10–14 business days.
The promotion ends in 19d.10:30:09
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Wiley-Blackwell
- ISBN-10: 0813827671
- ISBN-13: 9780813827674
- Format: 17.5 x 24.6 x 2 cm, hardcover
- Language: English English
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
Reviews