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Oxidative Stability And Shelf Life Of Foods Containing Oils And Fats (in English)
Min Hu
(Illustrated by)
·
Charlotte Jacobsen
(Illustrated by)
·
Academic Press and Aocs Press
· Hardcover
Oxidative Stability And Shelf Life Of Foods Containing Oils And Fats (in English) - Hu, Min ; Jacobsen, Charlotte
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Synopsis "Oxidative Stability And Shelf Life Of Foods Containing Oils And Fats (in English)"
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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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