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  STRUCTURE AND PROPERTIES OF FAT CRYSTAL NETWORKS

  ALEJANDRO G. MARANGONI / LEENDERT H. WESDORP

  Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat ...

  $1,380.00

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