Fatty acids in foods and their health implications/ 
edited by Ching Kuang Chow 
 - 2nd ed., rev. and expanded. 
 - New York :  M. Dekker,  2000. New York :  Mark Dekker, Inc.  2000. 
 - xii, 1045 p. :  ill. ;  26 cm. xii, 1045 p. :  ill. ;  26 cm. 
 - Food science and technology ;  96 .
 - Food science and technology (Marcel Dekker, Inc.) ;  96. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0824767829 (alk. paper) 
<br/><br/><label>LCCN: </label>99051469  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fatty acids in human nutrition.<br/>Food--Fat content.<br/>Fatty acids--Metabolism.
<br/><br/><label>LC Class. No.: </label>QP752.F35  / F38 2000 
<br/><br/><label>Dewey Class. No.: </label>612.3/97