Oxidative stability and shelf life of foods containing oils and fats / editors, Min Hu, DuPont Nutrition and Health, New Century, KS, USA, Charlotte Jacobsen, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.

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TextPublisher: London, UK ; San Diego, CA, USA : Elsevier/AP, Academic Press is an imprint of Elsevier ; AOCS Press, [2016]Copyright date: Â©2016Description: xxxviii, 542 pages : illustrations ; 24 cmContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP373.3 .O95 2016 (Browse shelf(Opens below))	Available		0000001354

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Previous	TP373.3 .F66 2011 Food and beverage stability and shelf life /	TP373.3 .M36 2015 Shelf life /	TP373.3 .M62 2009 Modified and controlled atmospheres for the storage, transportation and packaging of horticultural commodities /	TP373.3 .O95 2016 Oxidative stability and shelf life of foods containing oils and fats /	TP373.3 .S72 2000 The stability and shelf life of food /	TP373.5 . F6 2007 Food Safety According To Hazard Analysis and Critical Control Point (HACCP) System (First Revision)	TP373.5 .F65 2018 Food and feed safety systems and analysis /	Next

"Published in cooperation with American Oil Chemists' Society"--Title page verso.

Includes bibliographical references and index.

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