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Olive oil is 100% natural Menth and filled this year without any preservatives In addition, he watered from the rain and the water is not ordinary water
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Dimitrios Boskou received his diploma and doctor’s degree in chemistry from the School of Chemistry, Aristotle University of Thessaloniki, Hellas; his Ph.D.in Food Science from the University of London; and a Doctor of Science degree from the School of Chemistry, Aristotle University. He served as an assistant lecturer, assistant professor, associate professor, professor, and head of the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University (1970-2006). In the period from 1986 to 1998 he was a member of the IUPAC Oils, Fats, and Derivatives Commission. He served as a member of the Supreme Chemical Council, Athens (1995-2005), and a member of the Scientific Committee for Food of the European Commission and an expert of the Food Additives Panel of the European Food Safety Authority (1995-2012).
Dr. Boskou has published over 90 papers and reviews. He is the editor of 7 books and the author of 20 chapters in books related to the major and minor constituents of fats, natural antioxidants, olive oil, and heated fats, published in the United States, the United Kingdom, France, India, and Croatia. He is also a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.
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Book Description AOCS, United States, 2006. Hardback. Condition: New. 2nd edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary heart disease. This second edition of Olive Oil includes new material from contributors and additional chapters that explore the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected will provide the reader with a solid background that will inspire and facilitate future research. Seller Inventory # EOD9781893997882
Book Description AOCS, 2015. Hardback. Condition: NEW. 9781893997882 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE01207533
Book Description AOCS Publishing, 2015. Hardback. Condition: NEW. 9781893997882 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE0211666
Book Description AOCS Publishing 2006-04-29, 2006. Hardcover. Condition: New. Seller Inventory # NU-ELSPD-00014665
Book Description AOCS Publishing, 2006. Hardcover. Condition: New. 2. Seller Inventory # DADAX189399788X
Book Description Amer Oil Chemists Society, 2006. Hardcover. Condition: Brand New. 2nd edition. 268 pages. 9.00x6.25x0.75 inches. In Stock. Seller Inventory # zk189399788X
Book Description Academic Press and AOCS Press, 2006. Condition: New. book. Seller Inventory # M189399788X
Book Description AOCS Publishing, 2006. Hardcover. Condition: New. 2. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 189399788Xn