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0000078263 |
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20201231093000.0 |
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120620s2006 enk eng |
| 020 |
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|a 084939208X (CRC)
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|a 1845691075 (ebook)
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|a 1855739658 (hardback : alk. paper)
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|a 9781845691073 (ebook)
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|a 9781855739659 (hardback : alk. paper)
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|a TX551
|b .I47 2006
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| 090 |
0 |
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|a TX551
|b .I47 2006
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| 245 |
0 |
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|a Improving the fat content of foods
|c edited by Christine Williams and Judith Buttriss
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| 260 |
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|a Cambridge :
|b Woodhead Publishing Limited ,
|c c2006
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| 300 |
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|a xvii, 542 p. :
|b ill. ;
|c 24 cm.
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| 490 |
1 |
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|a Woodhead Publishing in food sciences, technology and nutrition
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Dietary fats and health -- 2. Reducing saturated fatty acids in food -- 3. Using polyunsaturated and other modified fatty acids in food products
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| 650 |
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0 |
|a Food
|x Fat content
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| 700 |
1 |
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|a Buttriss, Judith ,
|e editor
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| 700 |
1 |
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|a Williams, Christine ,
|e author
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| 999 |
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|a 1000152168
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|