Verwandte Artikel zu Rancidity in foods
Inhaltsangabe
A practical approach to the causes and prevention of rancidity in foods, especially those with high oil or fat content. Substantially revised from the 1989 edition (first in 1983) to update the existing chapters and include new ones on the spectrophotometric and chromatographic analysis of oxidation, legislative and labelling aspects, HACCP in avoid rancidity, fish, and confections. For food scientists and technologists. Annotation copyright Book News, Inc. Portland, Or.
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