Olive oil in indian foods

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 52.99

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Nutrition is rapidly expanding science with many unanswered questions and new "facts" surfacing every day. The goal of the book is to provide basic nutrient and health information about Olive Oil and suggest on how to incorporate in everyday Indian foods. The book is structured in deliberate way. The 1st chapter introduces the Essential Fatty Acids classification and shows how the fatty acid content of Olive Oil supports health. Methodology of the 2nd chapter comprises rationale of the study & research design. It summarises the procedure used to analyse the property of Olive Oil. It points out the methods to prepare Olive Oil incorporated Indian foods, Case study and statistical analysis. The hallmark of the book is 3rd chapter which contains results for each experiments with discussion from the related research work. Finally, in Summary statement at the end, for each chapter help the readers to assimilate the material and assess reading comprehension. At last the brief conclusion of the study was highlighted. We hope that as you discover the many fascinating aspects of Olive Oil, you will enthusiastically apply the concepts in both profession and personal life.

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Oorspronkelijke releasedatum: 10 december 2010

Aantal pagina's: 88

Hoofdauteur: B Radhika Krishnamoorthy

Tweede Auteur: Dr Josephine Nirmala Many

Hoofduitgeverij: Vdm Verlag

Product breedte: 152 mm

Product hoogte: 5 mm

Product lengte: 229 mm

Verpakking breedte: 152 mm

Verpakking hoogte: 5 mm

Verpakking lengte: 229 mm

Verpakkingsgewicht: 141 g

EAN: 9783639307894

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