01661nam a2200397 i 4500001001200000003000800012006001900020007001500039008004100054020001800095020002700113040003500140035002100175050002500196082001600221245010900237250002000346264005800366264001200424300005100436336002100487337002300508338003200531504007900563588004700642590014700689650002300836650002300859655002200882700002000904700002400924776016000948797001201108856012601120999001701246ebr10833767CaPaEBRm     o  d        cr cn|||||||||140214t20142014enka    ob    001 0 eng d  z9781405195423  a9781118788776 (e-book)  aCaPaEBRbengerdaepncCaPaEBR  a(OCoLC)87415788314aTP372.5b.F38 2014eb04a664/.0722300aFats in food technology /cedited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others].  aSecond edition. 1aCambridge, England :bJohn Wiley & Sons, Inc.,c2014. 4c�2014  a1 online resource (387 pages) :billustrations  atext2rdacontent  acomputer2rdamedia  aonline resource2rdacarrier  aIncludes bibliographical references at the end of each chapters and index.  aDescription based on print version record.  aElectronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. 0aFoodxComposition. 0aFoodxFat content. 0aElectronic books.1 aRajah, Kanes K.1 aDijkstra, Albert J.08iPrint version:tFats in food technology.bSecond edition.dCambridge, England : John Wiley & Sons, Inc., c2014 hxv, 369 pages z9781405195423 w20130299622 aebrary.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10833767zAn electronic book accessible through the World Wide Web; click to view  c92447d92447