Lipid oxidation in food
By: Allen J. St. Angelo, editor.
Contributors: St. Angelo, Allen J.; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Series: ACS symposium series,; 500
Publisher: American Chemical Society
Published: 1992
Place of publication: Washington, DC
Language: eng
Number of pages: 364
Subjects: Lipids -- Oxidation -- Congresses.; Food spoilage -- Congresses.
Notes: Includes bibliographical references and indexes.
"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."