Tell your friends about this item:
Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science Vanessa Alves 2024 edition
Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science
Vanessa Alves
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.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | August 12, 2024 |
| ISBN13 | 9783031674044 |
| Publishers | Springer International Publishing AG |
| Pages | 59 |
| Dimensions | 150 × 220 × 10 mm · 119 g |
| Language | German |