Food lipids : chemistry, nutrition, and biotechnology 
edited by Casimir C. Akoh and David B. Min 
 - 3rd ed 
 - Boca Raton, FL  CRC Press/Taylor & Francis Group  c2008 
 - xiii, 914 p. : ill. ; 27 cm 
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781420046632 
<br/><br/><label>ISSN: </label>2007031989 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biotechnology - methods<br/>Food<br/>Lipids<br/>Lipids - Biotechnology<br/>Lipids - chemistry<br/>Lipids - metabolism
<br/><br/><label>Dewey Class. No.: </label>612.01577 AKO