Oxidative stability and shelf life of foods containing oils and fats
Resource Information
The work Oxidative stability and shelf life of foods containing oils and fats represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.
The Resource
Oxidative stability and shelf life of foods containing oils and fats
Resource Information
The work Oxidative stability and shelf life of foods containing oils and fats represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.
- Label
- Oxidative stability and shelf life of foods containing oils and fats
- Statement of responsibility
- editors, Min Hu, Charlotte Jacobsen
- Language
- eng
- Summary
- 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 pet food
- Cataloging source
- IDEBK
- Dewey number
- 664
- Index
- index present
- LC call number
- TP373.3
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
Context
Context of Oxidative stability and shelf life of foods containing oils and fatsWork of
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- Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen
- Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen, (electronic book)
- Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen, (electronic book)
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/resource/UI_3X8kJt3Y/" typeof="CreativeWork http://bibfra.me/vocab/lite/Work"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/resource/UI_3X8kJt3Y/">Oxidative stability and shelf life of foods containing oils and fats</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>