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120625s2011 enk eng |
| 020 |
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|a 0857092472 (e-book)
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| 020 |
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|a 1845697405 (hardback : alk. paper)
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| 020 |
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|a 9780857092472 (e-book)
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|a 9781845697402 (hardback : alk. paper)
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| 050 |
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|a QP752.S37
|b R43 2011
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| 090 |
0 |
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|a QP752.S37
|b R43 2011
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| 245 |
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|a Reducing saturated fats in foods
|c edited by Geoff Talbot
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| 260 |
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|a Oxford :
|b Woodhead Publishing ,
|c c2011
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| 300 |
|
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|a xxi, 392 p. :
|b ill. ;
|c 24 cm.
|
| 490 |
1 |
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|a Woodhead Publishing series in food science, technology and nutrition
|x 2042-8057
|v no. 221
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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. Saturated fats in foods : functional and nutritional aspects -- 2. Food reformulation to reduce saturated fats
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| 650 |
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0 |
|a Food
|x Fat content
|
| 650 |
|
0 |
|a Lipids in human nutrition
|
| 650 |
|
0 |
|a Saturated fatty acids in human nutrition
|
| 700 |
1 |
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|a Talbot, Geoff ,
|e author
|
| 999 |
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|a 1000151957
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|