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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
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発送予定日 年10月2日 - 年10月14日
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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2025年7月25日 |
| ISBN13 | 9781071637609 |
| 出版社 | Springer-Verlag New York Inc. |
| ページ数 | 379 |
| 寸法 | 150 × 220 × 10 mm · 742 g |
| 言語 | 英語 |
| 編集者 | Genot, Claude |
| 編集者 | Lopez, Christelle |
| 編集者 | Riaublanc, Alain |
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