Rancidity in Foods
This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapter...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg, Maryland
Aspen Publishers, Inc.
1999
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX535 |b .R36 1999 |
| 245 | 1 | 1 | |a Rancidity in Foods |c edited by J.C. Allen, Chief Executive Manchester Science Park Manchester UK, and R.J. Hamilton, Director, Chemical & Physical Sciences Liverpool John Moores University Liverpool UK |
| 264 | # | 1 | |a Gaithersburg, Maryland |b Aspen Publishers, Inc. |c 1999 |
| 264 | # | 4 | |c ©1994 |
| 300 | # | # | |a xiv, 290 pages |b illustrations |c 23 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products. |
| 650 | # | 0 | |a Rancidity |
| 650 | # | 0 | |a Food spoilage |
| 700 | 1 | # | |a Allen, J. C. |e edited |
| 700 | 1 | # | |a Hamilton, R. J. |q Richard John |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=203108 |
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Rancidity in foods