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Breaded fried foods / / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
| Breaded fried foods / / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan |
| Autore | Mallikarjunan P. Kumar <1964, > |
| Pubbl/distr/stampa | Boca Raton [Fla.] : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (196 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
NgadiMichael O
ChinnanManjeet S |
| Soggetto topico |
Oils and fats, Edible
Deep frying Batters (Food) Breading |
| ISBN |
0-429-09551-1
1-138-11788-9 0-203-49229-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- The authors -- ch. 1. Introduction -- ch. 2. Principes of deep-fat frying -- ch. 3. Fryer technology -- ch. 4. Frying oil -- ch. 5. Batter and breading : classification and processing systems -- ch. 6. Properties of batters and breadings -- ch. 7. Batter and breading ingredients selection -- ch. 8. Measuring the quality of breaded fried foods -- ch. 9. Recent technologies to enhance the quality of fried foods -- Abbreviations -- Index. |
| Record Nr. | UNINA-9910139899303321 |
Mallikarjunan P. Kumar <1964, >
|
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| Boca Raton [Fla.] : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
| Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (345 p.) |
| Disciplina |
637
664.3 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Oils and fats, Edible
Dairy products |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-34372-6
9786612343728 1-4443-1622-2 1-61583-454-0 1-4443-1623-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 4.3.1 Production of whipping cream |
| Record Nr. | UNINA-9910139931203321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
| Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (345 p.) |
| Disciplina |
637
664.3 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Oils and fats, Edible
Dairy products |
| ISBN |
1-282-34372-6
9786612343728 1-4443-1622-2 1-61583-454-0 1-4443-1623-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 4.3.1 Production of whipping cream |
| Record Nr. | UNINA-9910830501903321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oil processing [[electronic resource] /] / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw
| Edible oil processing [[electronic resource] /] / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 664/.3 |
| Altri autori (Persone) |
CalliauwGijs
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico |
Oils and fats, Edible
Oils and fats |
| ISBN |
1-5231-0981-5
1-118-54178-2 1-118-53520-0 1-118-53519-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; List of Abbreviations; Introduction; Chapter 1: Composition and Properties of Edible Oils; 1.1 Introduction; 1.2 Components of natural fats; 1.3 Fatty acid composition; 1.4 Physical properties; 1.5 Chemical properties; 1.6 Effect of processing on food oil components; References; Chapter 2: Bulk Movement of Edible Oils; 2.1 Oil production and exports; 2.2 Cargo damage; 2.3 Quality of oils shipped; 2.4 Codex Alimentarius; 2.5 Oil shipments: systems and regulations; 2.6 Shore storage; 2.7 Movement and storage costs; 2.8 Refinery location
Acknowledgement References; Chapter 3: Production of Oils; 3.1 Introduction; 3.2 Seed handling and storage; 3.3 Preparation of oilseeds; 3.4 Preparation of soybean; 3.5 Preparation and pressing of rapeseed (canola); 3.6 Preparation and pressing of sunflower seed; 3.7 Full pressing; 3.8 Oil from other seeds; 3.9 Olive oil production; 3.10 Palm oil production; Chapter 4: Solvent Extraction; 4.1 Introduction; 4.2 Solvent extractor; 4.3 Meal desolventiser toaster; 4.4 Meal dryer cooler; 4.5 Miscella distillation system; 4.6 Solvent recovery system; 4.7 Heat recovery; References Chapter 5: Edible Oil Refining: Current and Future Technologies 5.1 Introduction; 5.2 Next-generation chemical refining with nanoneutralisation; 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?; 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification; 5.5 Deodorisation: much more than just a process for the removal of off-flavours; 5.6 Short-path distillation and supercritical processing: refining technologies for the future?; References; Chapter 6: Oil Modification Processes; 6.1 Introduction; 6.2 Hydrogenation 6.3 Interesterification 6.4 Dry fractionation; References; Chapter 7: Enzyme Processing; 7.1 Introduction; 7.2 Enzyme applications before oil refining; 7.3 Applications within edible oil modification; 7.4 Improving processing sustainability through enzyme usage; References; Chapter 8: Application of Edible Oils; 8.1 Introduction; 8.2 Physical chemistry of triacylglycerides; 8.3 Fat crystal networks; 8.4 Design of functional TAG compositions; 8.5 Application in fat-continuous emulsions (spreads); 8.6 Application in water-continuous emulsions; 8.7 Application in other fat-continuous products 8.8 Conclusion References; Chapter 9: Quality and Food Safety Assurance and Control; 9.1 Introduction; 9.2 Analytical methods for measuring oil and fat composition; 9.3 Quality analyses; 9.4 Supply chain contaminants; 9.5 Quality and food safety assurance; References; Chapter 10: Oil Processing Design Basics; 10.1 Introduction; 10.2 Refining and modification process routes for most common oil types; 10.3 Oil processing block diagram design; 10.4 Effective equipment capacity; 10.5 Tank park design rules; 10.6 Design estimates for utilities consumptions and effluent production 10.7 Occupational safety by design |
| Record Nr. | UNINA-9910139051503321 |
| Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oil processing / / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw
| Edible oil processing / / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 664/.3 |
| Altri autori (Persone) |
CalliauwGijs
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico |
Oils and fats, Edible
Oils and fats |
| ISBN |
1-5231-0981-5
1-118-54178-2 1-118-53520-0 1-118-53519-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; List of Abbreviations; Introduction; Chapter 1: Composition and Properties of Edible Oils; 1.1 Introduction; 1.2 Components of natural fats; 1.3 Fatty acid composition; 1.4 Physical properties; 1.5 Chemical properties; 1.6 Effect of processing on food oil components; References; Chapter 2: Bulk Movement of Edible Oils; 2.1 Oil production and exports; 2.2 Cargo damage; 2.3 Quality of oils shipped; 2.4 Codex Alimentarius; 2.5 Oil shipments: systems and regulations; 2.6 Shore storage; 2.7 Movement and storage costs; 2.8 Refinery location
Acknowledgement References; Chapter 3: Production of Oils; 3.1 Introduction; 3.2 Seed handling and storage; 3.3 Preparation of oilseeds; 3.4 Preparation of soybean; 3.5 Preparation and pressing of rapeseed (canola); 3.6 Preparation and pressing of sunflower seed; 3.7 Full pressing; 3.8 Oil from other seeds; 3.9 Olive oil production; 3.10 Palm oil production; Chapter 4: Solvent Extraction; 4.1 Introduction; 4.2 Solvent extractor; 4.3 Meal desolventiser toaster; 4.4 Meal dryer cooler; 4.5 Miscella distillation system; 4.6 Solvent recovery system; 4.7 Heat recovery; References Chapter 5: Edible Oil Refining: Current and Future Technologies 5.1 Introduction; 5.2 Next-generation chemical refining with nanoneutralisation; 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?; 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification; 5.5 Deodorisation: much more than just a process for the removal of off-flavours; 5.6 Short-path distillation and supercritical processing: refining technologies for the future?; References; Chapter 6: Oil Modification Processes; 6.1 Introduction; 6.2 Hydrogenation 6.3 Interesterification 6.4 Dry fractionation; References; Chapter 7: Enzyme Processing; 7.1 Introduction; 7.2 Enzyme applications before oil refining; 7.3 Applications within edible oil modification; 7.4 Improving processing sustainability through enzyme usage; References; Chapter 8: Application of Edible Oils; 8.1 Introduction; 8.2 Physical chemistry of triacylglycerides; 8.3 Fat crystal networks; 8.4 Design of functional TAG compositions; 8.5 Application in fat-continuous emulsions (spreads); 8.6 Application in water-continuous emulsions; 8.7 Application in other fat-continuous products 8.8 Conclusion References; Chapter 9: Quality and Food Safety Assurance and Control; 9.1 Introduction; 9.2 Analytical methods for measuring oil and fat composition; 9.3 Quality analyses; 9.4 Supply chain contaminants; 9.5 Quality and food safety assurance; References; Chapter 10: Oil Processing Design Basics; 10.1 Introduction; 10.2 Refining and modification process routes for most common oil types; 10.3 Oil processing block diagram design; 10.4 Effective equipment capacity; 10.5 Tank park design rules; 10.6 Design estimates for utilities consumptions and effluent production 10.7 Occupational safety by design |
| Record Nr. | UNINA-9910824309903321 |
| Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oil processing from a patent perspective / / Albert J. Dijkstra
| Edible oil processing from a patent perspective / / Albert J. Dijkstra |
| Autore | Dijkstra Albert J |
| Pubbl/distr/stampa | New York, : Springer, 2012 |
| Descrizione fisica | 1 online resource (283 p.) |
| Disciplina | 664.3 |
| Soggetto topico |
Oils and fats, Edible
Food industry and trade |
| ISBN |
1-283-69707-6
1-4614-3351-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- 1. Introducing the World of Patents -- 2. Production of Oils and Fats from Single Cells and Animal Raw Materials -- 3. Production of Vegetable Oils from Fruits and Germs -- 4. Production of Vegetable Oils from Oilseeds and Beans -- 5. Degumming -- 6. Neutralization -- 7. Bleaching -- 8. Dewaxing -- 9. Vacuum Stripping -- 10. Hydrogenation -- 11. Interesterification -- 12. Fractionation. |
| Record Nr. | UNINA-9910437807403321 |
|
Dijkstra Albert J
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| New York, : Springer, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oils manual [[electronic resource] /] / editor, Richard A. Della Porta
| Edible oils manual [[electronic resource] /] / editor, Richard A. Della Porta |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, [2006?] |
| Descrizione fisica | 1 online resource (79 p.) |
| Altri autori (Persone) | Della PortaRichard A |
| Soggetto topico | Oils and fats, Edible |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""Preface ""; ""Introduction ""; ""Contributors ""; ""Contents ""; ""1 Factors Influencing Edible Oil Selection ""; ""2 Edible Oil Purchasing ""; ""3 Chemical Composition of Fats and Oils ""; ""4 Oil Processing for the Production of Snack Foods ""; ""5 Unloading and Storage of Edible Oils ""; ""6 Factors Contributing to Oil Deterioration ""; ""7 Use of Edible Oil in the Cooking Process ""; ""8 Cleaning Edible Oil Processing Equipment "" |
| Record Nr. | UNINA-9910457301103321 |
| Champaign, Ill., : AOCS Press, [2006?] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oils manual [[electronic resource] /] / editor, Richard A. Della Porta
| Edible oils manual [[electronic resource] /] / editor, Richard A. Della Porta |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, [2006?] |
| Descrizione fisica | 1 online resource (79 p.) |
| Altri autori (Persone) | Della PortaRichard A |
| Soggetto topico | Oils and fats, Edible |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""Preface ""; ""Introduction ""; ""Contributors ""; ""Contents ""; ""1 Factors Influencing Edible Oil Selection ""; ""2 Edible Oil Purchasing ""; ""3 Chemical Composition of Fats and Oils ""; ""4 Oil Processing for the Production of Snack Foods ""; ""5 Unloading and Storage of Edible Oils ""; ""6 Factors Contributing to Oil Deterioration ""; ""7 Use of Edible Oil in the Cooking Process ""; ""8 Cleaning Edible Oil Processing Equipment "" |
| Record Nr. | UNINA-9910781893903321 |
| Champaign, Ill., : AOCS Press, [2006?] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oils manual [[electronic resource] /] / editor, Richard A. Della Porta
| Edible oils manual [[electronic resource] /] / editor, Richard A. Della Porta |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, [2006?] |
| Descrizione fisica | 1 online resource (79 p.) |
| Altri autori (Persone) | Della PortaRichard A |
| Soggetto topico | Oils and fats, Edible |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""Preface ""; ""Introduction ""; ""Contributors ""; ""Contents ""; ""1 Factors Influencing Edible Oil Selection ""; ""2 Edible Oil Purchasing ""; ""3 Chemical Composition of Fats and Oils ""; ""4 Oil Processing for the Production of Snack Foods ""; ""5 Unloading and Storage of Edible Oils ""; ""6 Factors Contributing to Oil Deterioration ""; ""7 Use of Edible Oil in the Cooking Process ""; ""8 Cleaning Edible Oil Processing Equipment "" |
| Record Nr. | UNINA-9910819164003321 |
| Champaign, Ill., : AOCS Press, [2006?] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
European journal of lipid science and technology
| European journal of lipid science and technology |
| Pubbl/distr/stampa | Weinheim, Fed. Rep. of Germany, : Wiley-VCH Verlag, ©2000- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Lipids
Oils and fats, Edible Huiles et graisses comestibles Lipides lipid |
| Soggetto genere / forma |
Periodical
Periodicals. |
| ISSN | 1438-9312 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Lipid science and technology
EJLST Eur. j. lipid sci. technol |
| Record Nr. | UNISA-996210044203316 |
| Weinheim, Fed. Rep. of Germany, : Wiley-VCH Verlag, ©2000- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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