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Type: BOOK - Published: 2016-01-19 - Publisher: Elsevier
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and dev
Language: en
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Type: BOOK - Published: 2015-08-15 - Publisher: Elsevier
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control
Language: en
Pages: 1048
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Type: BOOK - Published: 2017-03-16 - Publisher: CRC Press
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnol
Language: en
Pages: 386
Pages: 386
Type: BOOK - Published: 1992 - Publisher:
Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of fr
Language: en
Pages: 487
Pages: 487
Type: BOOK - Published: 2014-01-23 - Publisher: Elsevier
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the
