Lipid oxidation in food /
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| Enti autori: | , |
|---|---|
| Altri autori: | |
| Natura: | Libro |
| Lingua: | inglese |
| Pubblicazione: |
Washington, DC
American Chemical Society
1992.
|
| Serie: | ACS symposium series,
500 |
| Soggetti: | |
| Accesso online: | Visualizza in OPAC |
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| 245 | 0 | 0 | |a Lipid oxidation in food / |c Allen J. St. Angelo, editor. |
| 260 | |a Washington, DC |b American Chemical Society |c 1992. | ||
| 300 | |a xii, 364 p. |b ill. |c 24 cm. | ||
| 440 | 0 | |a ACS symposium series, |x 0097-6156 ; |v 500 | |
| 500 | |a "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991." | ||
| 504 | |a Includes bibliographical references and indexes. | ||
| 650 | 0 | |a Lipids |x Oxidation |x Congresses. | |
| 650 | 0 | |a Food spoilage |x Congresses. | |
| 700 | 1 | |a St. Angelo, Allen J. | |
| 710 | 2 | |a American Chemical Society. |b Division of Agricultural and Food Chemistry. | |
| 710 | 2 | |a American Chemical Society. |b Meeting |n (202. : |d 1991 : |c New York, N.Y.) | |
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