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Type: BOOK - Published: 2016-01-19 - Publisher: Elsevier
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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: 252
Pages: 252
Type: BOOK - Published: 1995-01-30 - Publisher: The American Oil Chemists Society
Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addit
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: 62
Pages: 62
Type: BOOK - Published: 2017-02-16 - Publisher: Springer
This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid