000			01509cam a2200325 a 4500
008			050517s1992 dcua b 101 0 eng
010			_a92-019970
020			_a0841224617
035			_avtls008154465
035			_a3923062
039		9	_y200505171219 _zmschk03
040			_aSTUSCHK1 _bslo _cSTUSCHK1
082	0	0	_a664/.028 _220
245	0	0	_aLipid oxidation in food / _cAllen J. St. Angelo, editor.
260			_aWashington, DC _bAmerican Chemical Society _c1992.
300			_axii, 364 p. _bill. _c24 cm.
440		0	_aACS symposium series, _x0097-6156 ; _v500
500			_a"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."
504			_aIncludes bibliographical references and indexes.
650		0	_aLipids _xOxidation _xCongresses.
650		0	_aFood spoilage _xCongresses.
700	1		_aSt. Angelo, Allen J.
710	2		_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry.
710	2		_aAmerican Chemical Society. _bMeeting _n(202. : _d1991 : _cNew York, N.Y.)
906			_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg
910			_aSCHK95
919			_a0-8412-2461-7
991			_bc-GenColl _hTX553.L5 _iL56 1992 _tCopy 1 _wBOOKS
999			_c2639 _d2639