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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