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Chemical and Enzymatic Interesterification for Food Lipid Production
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Chemical and Enzymatic Interesterification for Food Lipid Production

This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications.

Opplag
2024 ed.
ISBN
9783031674044
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
12.8.2024
Antall sider
59