Oxidative stability and shelf life of foods containing oils and fats

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...

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Bibliographic Details
Other Authors: Hu, Min, (Editor), Jacobsen, Charlotte, (Editor)
Format: eBook
Language: English
Published: San Diego, CA : Academic Press : AOCS Press, [2016]
Subjects:
Food > Shelf-life dating.
Food > Storage.
elektronické knihy
electronic books
ISBN: 163067057X
9781630670573
9781523101771
1523101776
1630670561
9781630670566
Physical Description: 1 online resource

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Summary: 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.
Bibliography: Includes bibliographical references and index.
ISBN: 163067057X
9781630670573
9781523101771
1523101776
1630670561
9781630670566
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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