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In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the backgr…
Lipid oxidation: challenges in food systems
by Logan, Amy, Nienaber, Uwe, Pan, Xiangqing
0
Type: Book
Lipid oxidation: challenges in food systems
by Logan, Amy, Nienaber, Uwe, Pan, Xiangqing
0
Type: Book
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incor…
Lipid oxidation: challenges in food systems
by Logan, Amy, Nienaber, Uwe, Pan, Xiangqing
0
Type: Book
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incor…
Lipid oxidation: challenges in food systems
by Logan, Amy, Nienaber, Uwe, Pan, Xiangqing
0
Type: Book
Annotation
Analysis of lipid oxidation
0
Type: Book
