Fatty acids in foods and their health implications / 
edited by Ching Kuang Chow. 
 - 3rd ed. 
 - Boca Raton :  CRC Press,  2008. 
 - 1281 p. :  ill. ;  27 cm. 
 - Food science and technology. .
 - Food science and technology (Taylor & Francis) .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780849372612 0849372615 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fatty acids in human nutrition<br/>Food--Fat content<br/>Fatty acids--Health aspects<br/>Fatty Acids<br/>Dietary Fats<br/>Nutrition Physiology
<br/><br/><label>LC Class. No.: </label>QP752.F35  
<br/><br/><label>Dewey Class. No.: </label>612.3/97