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Rancidity in Foods Hardcover - 1994
by John C. Allen (Editor); R. J. Hamilton (Editor)
First line
Although certain flavours can be obtained in foods via the sugars, or the proteins, it is normal to think of the off-flavours as being derived from the fats in foods.
Details
- Title Rancidity in Foods
- Author John C. Allen (Editor); R. J. Hamilton (Editor)
- Binding Hardcover
- Edition 3rd
- Pages 290
- Volumes 1
- Language ENG
- Publisher Springer
- Date 1994-03-31
- ISBN 9780834212879 / 0834212870
- Weight 1.34 lbs (0.61 kg)
- Dimensions 9.21 x 6.14 x 0.75 in (23.39 x 15.60 x 1.91 cm)
- Library of Congress Catalog Number 94-71806
- Dewey Decimal Code 664
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Rancidity in Foods
by John C. Allen
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Rancidity in Foods
by Allen, John C. [Editor]; Hamilton, R.J. [Editor];
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