Understanding Nutrition

by Eleanor Noss Whitney, ELLIE WHITNEY / SHARON RADY ROLFES

Contemporary Nutrition

by Gordon M. Wardlaw, Anne M Smith

Nutrition

by Frances Sizer Webb, Frances Sizer

In Defense of Food

by Michael Pollan

Eat food. Not too much. Mostly plants.

Biochemistry

by R. Garrett, Charles M. Grisham

Campbell biology

by Lisa A. Urry, Michael L. Cain

Lipid biochemistry

by M. I. Gurr, Mike Gurr

Introduction to organic chemistry

by William Henry Brown, Thomas Poon

According to the simplest definition, organic chemistry is the study of the compounds of carbon.

Advances in Biomembranes and Lipid Self-Assembly

by Ales Iglic, Ana Garcia-Saez

Lipids

by Kare Larsson, Peter Quinn

Lipids and polymer-lipid systems

by B. Lindman

Lipids

by John L. Harwood, Keith N. Frayn

Hydrocarbon and Lipid Microbiology Protocols

by Terry J. McGenity, Kenneth N. Timmis

Advances in Lipid Research

by Peter M. Elias

Lipid second messengers

by Ronald P. Rubin

Lipids

by James F. Mead, Roslyn B. Alfin-Slater

Lipid analysis

by William W. Christie

Lipids and lipid disorders

by Michael D. Feher

Lipid metabolism

by Salih J. Wakil

Lipid Metabolism

by Salih Wakil