Substitution de l'hydrogénation par interestérification (French Edition)
from $91.36
Enzymatic interesterification of lipids and their applications in food
$70.09
from $69.75
Preparation and Evaluation of Superglycerinated Shortening: Evaluation of superglycerinated shortening prepared by enzymatic interesterification
$73.44
from $72.93
High Oleic Oils: Development, Properties, and Uses
from $190.00
THE CHEMISTRY AND TECHNOLOGY OF FOOD FATS AND OILS: Their Extraction, Composition, Modification and Utilization
from $7.99
Trans Fatty Acids
from $32.50
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health (Woodhead Publishing Series in Food Science, Technology and Nutrition Book 294)
from $285.00
Catalyzed Synthesis of Natural Products
$43.71
from $39.71
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