Lipid Oxidation: Challenges in Food Systems

by Amy Logan

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0128102292
• ISBN13: 9780128102299
• Release Date: September 2016
• Publisher: Academic Press and Aocs Press
• Length: 548 Pages
• Weight: 1.60 lbs.
• Dimensions: 1.1" x 6.0" x 9.0"