Chemical, biological, and functional aspects of food lipids  [electronic resource] / 
editors, Zdzisaw E. Sikorski, Anna Koakowska. 
 - 2nd ed. 
 - Boca Raton, FL :  CRC Press,  c2011. 
 - xiv, 497 p. :  ill. 
 - Chemical and functional properties of food components series .
 - Chemical and functional properties of food components series. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><br/>Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
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<br/><br/><label>Subjects--Topical Terms: </label><br/>Lipids.<br/>Food--Fat content.<br/>Food industry and trade.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TP453.L56  / C48 2011