Rancidity in Foods
Contributors: R. J. Hamilton (Editor)
Edition: 3rd edition
Publisher: Blackie Academic & Professional
Published: November 1994
Language: eng
Format: Hardcover
Number of pages: 296
ISBN-13: 9780751402193
Subjects: Food & beverage technology; Public health & preventive medicine; Food Biotechnology; Science/Mathematics
First sentence: Although certain flavours can be obtained in foods via the sugars, or the proteins, it is normal to think of the off-flavours as being derived from the fats in foods.