Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists; nutritionists; cosmetics scientists; and ingredients suppliers. Both texts:

present multinational perspectives of European and American academicians and industry practitioners

provide state-of-the-art research and technological information for practical application o include essential, up-to-date reference information