Fatty acids in foods and their implications
By: Chow, Ching Kuang [Editor]
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Material type: 
TextSeries: Food science & technology. Publisher: New York : Marcel Dekker, 1992Description: xii, 890 p. ; ill. ; 26 cm.ISBN: 9780824786229.Subject(s): DieteticsDDC classification: 613.284
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials
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Main Library Scheduled Reference Division | Scheduled Reference Collection | 613.284 FAT (Browse shelf) | 1 | Available | 142446 |
Total holds: 0
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| 613.2091724 KIN Nutrition for developing countries | 613.26 MIL Handbook of dairy foods and nutrition | 613.28 ANT Antioxidant food supplements in human health | 613.284 FAT Fatty acids in foods and their implications | 613.285 BAL Vitamins in foods | 613.3 COX Operation and control of water treatment processes | 613.7 STR Strength and conditioning for sports performance |
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