Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/237Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Akoh, Casimir C. | - |
| dc.date.accessioned | 2021-04-29T11:25:03Z | - |
| dc.date.available | 2021-04-29T11:25:03Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Fourth Edition | en_US |
| dc.identifier.isbn | 3: 978-1-4987-4485-0 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/237 | - |
| dc.description | Includes index. | en_US |
| dc.description.abstract | The book is also suitable for upper-level undergraduate, graduate, and postgraduate instruction. Scientists and professionals, who have left the university and are engaged in research and development in the industry, government, regulatory, or academics will nd this book a useful reference | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis Group, LLC | en_US |
| dc.title | Food Lipids : | en_US |
| dc.title.alternative | Chemistry, Nutrition, and Biotechnology / | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Nutrition Sciences _ Masters Reading resources | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Food Lipids_ Chemistry, Nutrition, and Biotechnology ( PDFDrive ).pdf | 12.23 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.