| Popis: |
The first chapter in this book was concerned with the wide range of fatty acids that occur naturally and with the various natural lipids of which the acids are major constituents. This chapter is devoted to information about the natural occurrence of the lipids covering the important materials (mainly triacylglycerols) that furnish our food lipids and are the basis of the (growing) oleochemical industry and also the less common lipids, such as those occurring in leaves, in algae, etc. These may seem to be mature topics, but they are being developed in many new and important ways. The following are typical |
