Oxidative stability and shelf life of foods containing oils and fats Edited by Min Hu

Contributor(s): Jacobsen, CharlotteMaterial type: Text

TextPublication details: Amsterdam Elsevier 2016 Description: xxxviii,542p 24x15cmISBN: 978-1-63067-056-6Subject(s): Oxidative stability | Shelf life of foods | Containing oils and fatsDDC classification: 641.48

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi Fish Processing Technology	TEBOOK	641.48 HU (Browse shelf(Opens below))	Available		18503

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Previous	576.163 WOO Microbiology of animals and animal products	641.3 KUM Food and nutrition	641.392 NOL Handbook of seafood and seafood products analysis	641.48 HU Oxidative stability and shelf life of foods containing oils and fats	641.692 FER Fish and seafood	641.692 JEY Microbiology of fish and fishery products - a manual	641.692 JEY Microbiology of fish and fishery products - a manual	Next

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