Rancidity in Foods

Front Cover
John C. Allen, R.J. Hamilton
Springer, Mar 31, 1994 - Technology & Engineering - 304 pages
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This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.

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About the author (1994)

Allen is assistant professor of rural sociology at teh University of Nebraska.

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