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. 
 - xxxviii, 542 pages :  illustrations ;  24 cm 
<br/><br/> "Published in cooperation with American Oil Chemists' Society"--Title page verso. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9781630670566 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Shelf-life dating.<br/>Food--Storage.<br/>Oils and fats, Edible--Deterioration.<br/>Food--Shelf-life dating.<br/>Food--Storage.<br/>Oils and fats, Edible--Deterioration.
<br/><br/><label>LC Class. No.: </label>TP373.3  / .O95 2016 
<br/><br/><label>Gov. Doc. Class. No.: </label>151015t20162016enka     b    001 0 eng d