Publisher's Synopsis
Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists; nutritionists; cosmetics scientists; and ingredients suppliers. Both texts: present multinational perspectives of European and American academicians and industry practitioners provide state-of-the-art research and technological information for practical applicationo include essential, up-to-date reference information.
