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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

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 | #2959571 in Books |  2016-02-04 | Original language:English | PDF # 1 |  9.02 x1.44 x5.98l,2.45 | File type: PDF | 564 pages

|| ||"...provides a comprehensive review of the current knowledge of oxidative reactions and modifications...Twenty-three different authors and experts have jointly created an excellent work...a valuable resource for scientists studying the oxidative stability of

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and ...

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