Rancidity in Foods (Hardcover, 3rd ed. 1994)

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.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	March 1994
First published:	1994
Editors:	John C. Allen • R.J. Hamilton
Dimensions:	235 x 155 x 23mm (L x W x T)
Format:	Hardcover
Pages:	290
Edition:	3rd ed. 1994
ISBN-13:	978-0-8342-1287-9
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1287-0
Barcode:	9780834212879

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