語系:
繁體中文
English
說明(常見問題)
回圖書館
登入
回首頁
（回前一個查詢頁籤）
[ subject:"Food." ]
切換:
標籤
|
MARC模式
|
ISBD
Chemical, biological, and functional...
~
Kołakowska, Anna, (1938-)
Chemical, biological, and functional aspects of food lipids
紀錄類型:
書目-電子資源 : 單行本
正題名/作者:
Chemical, biological, and functional aspects of food lipids/ editors, Zdzisław E. Sikorski, Anna Kołakowska.
其他作者:
Sikorski, Zdzisław E.
出版者:
Boca Raton, FL :CRC Press, : c2011.,
面頁冊數:
1 online resource (xiv, 497 p.) :ill. :
標題:
Lipids. -
電子資源:
http://www.crcnetbase.com/isbn/978-1-4398-0237-3
ISBN:
9781439802380 (electronic bk.)
Chemical, biological, and functional aspects of food lipids
Chemical, biological, and functional aspects of food lipids
[electronic resource] /editors, Zdzisław E. Sikorski, Anna Kołakowska. - 2nd ed. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xiv, 497 p.) :ill. - Chemical and functional properties of food components series. - Chemical and functional properties of food components series..
Includes bibliographical references and index.
"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.
ISBN: 9781439802380 (electronic bk.)Subjects--Topical Terms:
265909
Lipids.
Index Terms--Genre/Form:
96803
Electronic books.
LC Class. No.: TP453.L56 / C48 2011eb
Dewey Class. No.: 664
National Library of Medicine Call No.: QU 85 / C5163 2011
Chemical, biological, and functional aspects of food lipids
LDR
:02063cmm a2200301Ka 4500
001
145132
003
OCoLC
005
20140108090637.0
006
m o d
007
cr cnu---unuuu
008
160125s2011 flua ob 001 0 eng d
020
$a
9781439802380 (electronic bk.)
020
$a
1439802386 (electronic bk.)
020
$z
9781439802373 (hbk.)
020
$z
1439802378 (hbk.)
035
$a
ocn710993093
040
$a
N
$b
eng
$c
N
$d
E7B
$d
OCLCQ
$d
YDXCP
$d
OCLCQ
$d
DEBSZ
$d
OCLCQ
050
4
$a
TP453.L56
$b
C48 2011eb
060
4
$a
QU 85
$b
C5163 2011
082
0 4
$a
664
$2
22
245
0 0
$a
Chemical, biological, and functional aspects of food lipids
$h
[electronic resource] /
$c
editors, Zdzisław E. Sikorski, Anna Kołakowska.
250
$a
2nd ed.
260
$a
Boca Raton, FL :
$c
c2011.
$b
CRC Press,
300
$a
1 online resource (xiv, 497 p.) :
$b
ill.
490
1
$a
Chemical and functional properties of food components series
504
$a
Includes bibliographical references and index.
520
$a
"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.
588
$a
Description based on print version record.
650
0
$a
Lipids.
$3
265909
650
0
$a
Food
$x
Fat content.
$3
268163
650
0
$a
Food industry and trade.
$3
99843
650
2 2
$a
Food Analysis.
$3
268164
650
2 2
$a
Food.
$3
72102
650
2 2
$a
Nutritional Physiological Phenomena.
$3
257081
655
0
$a
Electronic books.
$2
local.
$3
96803
700
1
$a
Sikorski, Zdzisław E.
$3
268161
700
1
$a
Kołakowska, Anna,
$d
1938-
$3
268162
830
0
$a
Chemical and functional properties of food components series.
$3
265250
856
4 0
$u
http://www.crcnetbase.com/isbn/978-1-4398-0237-3
筆 0 讀者評論
多媒體
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼
登入