Fatty Acids in Foods and Their Health Implications |
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| Editor:
| Chow, Ching Kuang |
| Series title: | Food Science and Technology Ser. |
| ISBN: | 978-1-4200-0153-2 |
| Publication Date: | Nov 1999 |
| Publisher: | CRC Press LLC
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| Book Format: | Digital |
| List Price: | USD $219.95 |
Book Description:
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An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.
An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.