Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.
- ISBN13 9781439831984
- Publish Date 30 January 1995
- Publish Status Permanently Withdrawn
- Out of Print 1 July 2021
- Publish Country US
- Imprint American Oil Chemists' Society
- Format eBook
- Pages 220
- Language English