Methods to Access Quality and Stability of Oils and Fat-Containing Foods

30 January 1995

book
Published by Taylor & Francis

https://doi.org/10.1201/9781439831984

Abstract

Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.

Keywords

FAT CONTAINING
CONTAINING FOODS
WELCOME
LIBRARIES
CHEMISTS
QUALITY AND STABILITY
STABILITY OF OILS
OILS AND FAT
SCIENTISTS

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