Rancidity in Foods
Edition: 4 edition
Publisher: Springer
Published: April 8, 2004
Language: eng
Format: Hardcover
Number of pages: 384
ISBN-13: 9780834218444
Subjects: Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & 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.