$349.99
$349.99
Chemical, Biological, and Functional Aspects of Food Lipids
Lipids and Edible Oils
Structure and Properties of Fat Crystal Networks
Processing and Nutrition of Fats and Oils
Physical Chemistry of Foods
Lipid Technologies and Applications
Fruit Oils: Chemistry and Functionality
Food Carbohydrates
Olive Oil
Physical-Chemical Properties of Foods
Physical Properties of Foods and Food Processing Systems
Crystallization Processes in Fats and Lipid Systems
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