Lipid oxidation : challenges in food systems /
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emuls...
| Corporate Author: | |
|---|---|
| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
Urbana, Illinois :
AOCS Press,
[2013]
|
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Search Result 1
Search Result 2