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Rancidity in Foods
     

Rancidity in Foods

by J. C. Allen and Son, Inc. Staff (Editor), R. J. Hamilton (Editor)
 

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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

Overview

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.

Editorial Reviews

Booknews
A practical approach to the causes and prevention of rancidity in foods, especially those with high oil or fat content. Substantially revised from the 1989 edition (first in 1983) to update the existing chapters and include new ones on the spectrophotometric and chromatographic analysis of oxidation, legislative and labelling aspects, HACCP in avoid rancidity, fish, and confections. For food scientists and technologists. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780751402193
Publisher:
Wolters Kluwer Law & Business
Publication date:
09/01/1999
Pages:
290
Product dimensions:
6.30(w) x 9.06(h) x (d)

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