Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science) - Hardcover
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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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. Condition: 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. Seller Inventory # 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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ISBN 10: 1071637576
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Buch. Condition: 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. Seller Inventory # 9781071637579
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Multidimensional Characterization of Dietary Lipids
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ISBN 10: 1071637576
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Multidimensional Characterization of Dietary Lipids
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Buch. Condition: 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. Seller Inventory # 128143433
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Multidimensional Characterization of Dietary Lipids (Hardcover)
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ISBN 10: 1071637576
ISBN 13: 9781071637579
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Hardcover. Condition: 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. Seller Inventory # 9781071637579
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Multidimensional Characterization of Dietary Lipids (Methods and Protocols in Food Science)
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Condition: New. 2024. 2024th Edition. hardcover. . . . . . Seller Inventory # V9781071637579
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Multidimensional Characterization of Dietary Lipids
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ISBN 10: 1071637576
ISBN 13: 9781071637579
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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Buch. Condition: 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. Seller Inventory # 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 (Methods and Protocols in Food Science)
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