Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh, David B. Min.
Material type:
TextSeries: Food science and technology (Marcel Dekker, Inc.) ; 88.Publisher: New York : Marcel Dekker, 1998Description: xi, 816 p. : ill. ; 26 cmContent type: - text
- unmediated
- volume
- 0824799852 (alk. paper)
- 21 612.397 A.C. F 1998
- QP751 .F647 1997eb
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Scientific Library Main Stacks | 612.397 A.C. F 1998 (Browse shelf(Opens below)) | Available | 00002519 |
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| 612.39 F.D. B 2014 Biochemistry / | 612.39 F.D. B 2014 Biochemistry / | 612.39 F.D. B 2014 Biochemistry / | 612.397 A.C. F 1998 Food lipids : | 612.8042 R.B. S 2006 The serotonin receptors : from molecular pharmacology to human therapeutics / | 613 A.K. T 1975 طريقك الى الصحة و السعادة / | 613 C.J. H 2020 Health Promotion and Disease Prevention in Clinical Practice / |
Includes bibliographical references and index.
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