Fatty Acids

Discover the essential resource for food science and nutrition professionals with Fatty Acids, published by the Ministry of Agriculture, Fisheries and Food. Released in 1998, this comprehensive paperback spans 216 pages and serves as a vital addition to the official UK food tables. Delve into the intricate world of aliphatic chemistry, dietetics, and nutrition, while exploring topics related to food and beverage technology, food microbiology, and lipids. This book is a must-have for anyone involved in the fields of food science and technology. Enhance your understanding and application of fatty acids in nutrition and food production with this authoritative guide from the Royal Society of Chemistry. Perfect for professionals seeking to deepen their knowledge, Fatty Acids is an indispensable tool in the ever-evolving landscape of food science.