Multidimensional characterization dietary lipids (24 resultados)

Taschenbuch. Condición: 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.…

Buch. Condición: 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.…

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Hardcover. Condición: Brand New. 393 pages. 10.01x7.01x10.00 inches. In Stock.

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Taschenbuch. Condición: 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.…

Buch. Condición: 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. …

Condición: new. Questo è un articolo print on demand.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 396 pp. Englisch.…

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. 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. …

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.