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Reducing saturated fats in foods /

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The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Talbot, Geoff
Format: eBook
Language:English
Published: Oxford : Woodhead Pub., 2011.
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 221.
Subjects:
Saturated fatty acids in human nutrition.
Lipids in human nutrition.
Food > Fat content.
Oils and fats, Edible.
Food.
Food science.
Fatty Acids
Dietary Fats
Food Technology
Food
Acides gras saturés dans l'alimentation humaine.
Lipides dans l'alimentation humaine.
Aliments > Teneur en matière grasse.
Huiles et graisses comestibles.
Aliments.
Science des aliments.
food.
MEDICAL > Physiology.
SCIENCE > Life Sciences > Human Anatomy & Physiology.
Oils and fats, Edible
Food > Fat content
Lipids in human nutrition
Saturated fatty acids in human nutrition
Human Anatomy & Physiology.
Health & Biological Sciences.
Animal Biochemistry.
verzadigde vetten
saturated fats
productontwikkeling
product development
Food Product Design
Productontwikkeling van levensmiddelen
Electronic books.
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Holdings details from Available Online
Call Number: QP752.S37 R43 2011eb
 
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QP752.S37 R43 2011eb Available