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Rancidity in Foods John Allen 3rd Ed. 1994 edition
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Rancidity in Foods
John Allen
Adopting a practical approach to rancidity in foods, this books includes chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labelling aspects, and HACCP in the avoidance of rancidity. It also includes chapters on rancidity in fish and in confectionery products.
290 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de marzo de 1994 |
| ISBN13 | 9780834212879 |
| Editores | Aspen Publishers Inc.,U.S. |
| Páginas | 290 |
| Dimensiones | 163 × 240 × 23 mm · 607 g |
| Lengua | Inglés |
| Editor | Allen, John C. (Manchester Science Park, Uk) |
| Editor | Hamilton, R. J. |
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