Lipid oxidation in food /
Lipid oxidation in food /
Allen J. St. Angelo, editor.
- Washington, DC American Chemical Society 1992.
- xii, 364 p. ill. 24 cm.
- ACS symposium series, 500 0097-6156 ; .
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991."
Includes bibliographical references and indexes.
0841224617
92-019970
Lipids--Oxidation--Congresses.
Food spoilage--Congresses.
664/.028
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991."
Includes bibliographical references and indexes.
0841224617
92-019970
Lipids--Oxidation--Congresses.
Food spoilage--Congresses.
664/.028