Antioxidants in Food
Contributors: J. Pokorny (Editor); N. Yanishlieva (Editor); M. Gordon (Editor)
Publisher: Woodhead Publishing Ltd
Published: March 2001
Format: Hardcover
Number of pages: 400
ISBN-13: 9781855734630
Subjects: Food & beverage technology
First sentence: Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage.