A series which presents the current

A series which presents the current state of the art in chosen areas of oils and
fats chemistry, including its relevance to the food and pharmaceutical indus-
tries. Written at professional and reference level, it is directed at chemists and
technologists working in oils and fats processing, the food industry, the oleo-
chemicals industry and the pharmaceutical industry, at analytical chemists
and quality assurance personnel, and at lipid chemists in academic research
laboratories. Each volume in the series provides an accessible source of
information on the science and technology of a particular area.

Kết quả (Việt) 1:

thêm virgin

Kết quả (Việt) 2:

virgin