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Designed to provide comprehensive coverage of the biochemistry of lipids for upper-level students, some major new topics are covered in this edition, including greater emphasis on molecular aspects of the subject.
Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lip…
