Articles liés à Multidimensional Characterization of Dietary Lipids
Synopsis
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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Springer US Jul 2024, 2024
ISBN 10 : 1071637576
ISBN 13 : 9781071637579
Neuf
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Buch. Etat : 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. N° de réf. du vendeur 9781071637579
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Multidimensional Characterization of Dietary Lipids
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Springer US, Springer New York, 2024
ISBN 10 : 1071637576
ISBN 13 : 9781071637579
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Buch. Etat : 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. N° de réf. du vendeur 9781071637579
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Multidimensional Characterization of Dietary Lipids
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Springer, Berlin|Springer US|Humana, 2024
ISBN 10 : 1071637576
ISBN 13 : 9781071637579
Neuf
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Vendeur : moluna, Greven, Allemagne
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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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Buch. Etat : Neu. Multidimensional Characterization of Dietary Lipids | Christelle Lopez (u. a.) | Buch | xiv | Englisch | 2024 | Springer US | EAN 9781071637579 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. N° de réf. du vendeur 128143433
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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science)
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Etat : New. 2024. 2024th Edition. hardcover. . . . . . N° de réf. du vendeur V9781071637579
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Multidimensional Characterization of Dietary Lipids
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Springer US, Springer New York Jul 2024, 2024
ISBN 10 : 1071637576
ISBN 13 : 9781071637579
Neuf
Couverture rigide
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : 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. N° de réf. du vendeur 9781071637579
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Multidimensional Characterization of Dietary Lipids (Hardcover)
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Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10 : 1071637576
ISBN 13 : 9781071637579
Neuf
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Vendeur : CitiRetail, Stevenage, Royaume-Uni
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Hardcover. Etat : 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. N° de réf. du vendeur 9781071637579
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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science)
Vendeur : Books Puddle, New York, NY, Etats-Unis
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Etat : New. 2024th edition NO-PA16APR2015-KAP. N° de réf. du vendeur 26398975995
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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science)
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