Rancidity in Foods
Contributors: R. J. Hamilton (Editor); J. C. Allen (Editor)
Publisher: Elsevier Science Publishing Company
Published: January 1984
Language: eng
Format: Hardcover
Number of pages: 198
ISBN-13: 9780853342199
Subjects: Food Science; Technology & Industrial Arts
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.