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Chemical And Enzymatic Interesterification For Food Lipid Production

by Vanessa Alves, Gabriela Alves Macedo e Guilherme De Figueiredo Furtado
language: english
Publisher: Springer International Publishing AG, August of 2024 ‧
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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.

Chemical And Enzymatic Interesterification For Food Lipid Production

by Vanessa Alves, Gabriela Alves Macedo e Guilherme De Figueiredo Furtado

Property Description
ISBN: 9783031674044
Publisher: Springer International Publishing AG
Release Date: August of 2024
Language: English
Dimensions: 155 x 235 x 20 mm
Cover: Softcover
Pages: 59
Format: Book
Collection: Springerbriefs In Molecular Science
Categories: Books in English > Science > Chemical
EAN: 9783031674044

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