We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£152.69
This is the most expensive it has ever been. Walk away.
£153 today · previous high £153 · all-time low £153
Elsevier Reducing Saturated Fats in Foods - Woodhead Series
We'll watch every seller, every day. One email when your price arrives.
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 15 days · 15 data points (no recent data)
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price Distribution
Price distribution over 15 days • 1 price levels
Price Analysis
Most common price: £153 (15 days, 100.0%)
Price range: £153 - £153
Price levels: 1 different prices over 15 days
Description
Key Features
This Elsevier publication is part of the Woodhead Publishing Series in Food Science, Technology and Nutrition.
The text reviews the different sources and effects of saturated fats within the food industry.
Part one covers the functional and nutritional aspects of dietary saturated fats and their health associations.
The book provides information on how the food industry can effectively reduce saturated fat levels in products.
Content includes detailed chapters on the functional attributes of saturated fatty acids in food.
Product Specifications
- Brand
- Elsevier
- Format
- paperback
- ASIN
- 0081017138
- Domain
- Amazon UK
- Release Date
- 30 June 2016
- Listed Since
- 12 May 2016
Barcode
No barcode data available
Similar Products You Might Like
Chemical, Biological, and Functional Aspects of Food Lipids: 13 (Chemical & Functional Properties of Food Components)
CRC Press
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Fats and Oils: Formulating and Processing for Applications, Third Edition
CRC Press
Processing and Nutrition of Fats and Oils (Institute of Food Technologists Series)
Wiley
Oils and Fats in the Food Industry: 4 (Food Industry Briefing)
Wiley
Food Oils and Fats: Technology, Utilization and Nutrition
Springer
Improving the Fat Content of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact
Springer
Structure-Function Analysis of Edible Fats
Academic Press and AOCS Press
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)
CRC Press
Nutraceutical and Specialty Lipids and their Co-Products
CRC Press
Bailey′s Industrial Oil and Fat Products: 5 Volume Set: Vol.3
Wiley
Price unavailable
Fats and Oils Handbook (Nahrungsfette und Öle)
Academic Press and AOCS Press
Nutraceutical and Specialty Lipids and their Co-Products: 05 (Nutraceutical Science and Technology)
CRC Press
Bailey's Industrial Oil and Fat Products, 7 Volume Set
Wiley
Bailey's Industrial Oil and Fat Products, Set
Wiley
Dairy Fat Products and Functionality: Fundamental Science and Technology
Springer
Edible Oleogels: Structure and Health Implications - 2nd Ed
Academic Press and AOCS Press
The Molecular Nutrition of Fats: Fats: an Analysis of Implications on Cells to Public Health
Elsevier
Grasas recicladas en la alimentación animal: Evaluación del estado oxidativo y salud intestinal de pollos de carne
EAE Editorial Academia Espanola
Fatty Acid and Lipid Chemistry
Springer
The 2025-2030 World Outlook for Healthy Oils and Fats
Price unavailable
Olive and Olive Oil Bioactive Constituents
Academic Press and AOCS Press