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Rancidity in Foods - Allen, John C (Editor), and Hamilton, R J (Editor)
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This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.

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Rancidity in Foods 1995, Springer, Boston, MA

ISBN-13: 9780751402193

3rd edition

Hardcover

Rancidity in Foods 1994, Springer, New York, NY

ISBN-13: 9780834212879

3rd 1994 edition

Hardcover