Ebook: Reducing saturated fats in foods
Author: Talbot Geoff
- Series: Woodhead Publishing in food science technology and nutrition no. 221
- Year: 2011
- Publisher: Woodhead Pub
- City: Oxford
- Language: English
- pdf
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters coveringRead more...
Abstract:
This volume considers key issues relating to saturated fats in foods. The first section of this book reviews functional and nutritional aspects of saturated fats. Following chapters explore theRead more...
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