Rancidity in Foods
Contributors: John C. Allen (Editor); R.J. Hamilton (Editor)
Edition: 3rd edition
Publisher: Springer
Published: January 15, 1994
Language: eng
Format: Hardcover
Number of pages: 290
ISBN-13: 9780834212879
Subjects: Food & beverage technology; Food manufacturing & related industries; Science/Mathematics; Technology; Technology & Industrial Arts; Quality Control; Technology / Food Industry & Science; Food Science
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.