Food lipids :  chemistry, nutrition, and biotechnology / 
edited by Casimir C. Akoh and David B. Min 
 - 3rd ed. 
 - Boca Raton :  CRC Press/Taylor & Francis Group,  2008 
 - xiii, 914 p. :  ill. ;  27 cm. 
 - Food science and technology .
<br/><br/>Includes bibliographical references and index 
<br/><br/>
<br/><br/><label>ISBN: </label>9781420046632 (hardcover : alk. paper)  RM884.64 1420046632 (hardcover : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Lipids<br/>Lipids in human nutrition<br/>Lipids--Biotechnology<br/>Lipids--Metabolism<br/>Lipids--chemistry<br/>Lipids--physiology<br/>Biotechnology--methods<br/>Food<br/>Nutrition Physiology.