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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science) - Hardcover
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This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.
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This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.
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Multidimensional Characterization of Dietary Lipids
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources.Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists. 396 pp. Englisch. Bestandsnummer des Verkäufers 9781071637579
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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science)
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Multidimensional Characterization of Dietary Lipids
Verlag:
Springer US, Springer New York, 2024
ISBN 10: 1071637576
ISBN 13: 9781071637579
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Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources.Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists. Bestandsnummer des Verkäufers 9781071637579
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Multidimensional Characterization of Dietary Lipids
Verlag:
Springer, Berlin|Springer US|Humana, 2024
ISBN 10: 1071637576
ISBN 13: 9781071637579
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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science)
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Multidimensional Characterization of Dietary Lipids
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Multidimensional Characterization of Dietary Lipids (Hardcover)
Verlag:
Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10: 1071637576
ISBN 13: 9781071637579
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Hardcover
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Hardcover. Zustand: new. Hardcover. This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9781071637579
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Multidimensional Characterization of Dietary Lipids
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Multidimensional Characterization of Dietary Lipids
Verlag:
Springer US, Springer New York Jul 2024, 2024
ISBN 10: 1071637576
ISBN 13: 9781071637579
Neu
Hardcover
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
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Buch. Zustand: Neu. Neuware -This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 396 pp. Englisch. Bestandsnummer des Verkäufers 9781071637579
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Multidimensional Characterization of Dietary Lipids (Hardcover)
Verlag:
Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10: 1071637576
ISBN 13: 9781071637579
Neu
Hardcover
Anbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: new. Hardcover. This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9781071637579
Anzahl: 1 verfügbar