Symposium on Foods: Lipids and Their Oxidation
Subtitle: [proceedings]
By: The second in a series of symposia on foods held at Oregon State University. Editor: H. W. Schultz. Associate editors: E. A. Day [and] R. O. Sinnhuber.
Contributors: Schultz, H. W. 1910- ed.; Oregon State University. Dept. of Food and Dairy Technology.
Publisher: Avi Pub. Co.
Published: 1962
Place of publication: Westport, Conn
Language: eng
Number of pages: 442
Subjects: Lipids.; Oxidation.; Food -- Analysis.
Notes: Includes bibliographies.
Sponsored by the Dept. of Food and Dairy Technology, Oregon State University.