Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science - - Books - Springer-Verlag New York Inc. - 9781071637609 - July 25, 2025
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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science

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Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released July 25, 2025
ISBN13 9781071637609
Publishers Springer-Verlag New York Inc.
Pages 379
Dimensions 150 × 220 × 10 mm   ·   742 g
Language English  
Editor Genot, Claude
Editor Lopez, Christelle
Editor Riaublanc, Alain

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