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.
"synopsis" may belong to another edition of this title.
`This is a very useful handbook on the causes and prevention of rancidity in foods. This third edition has been substantially enlarged and rewritten. All the authors who have contributed to the book are recognised experts in their fields and all have shared in the editors' objective of producing a practical handbook...'
Food Trade Review
`The third edition of this excellent work...gives a general and complete view of the oxidation and rancidity of foods. It is suitable both for scientists searching for a deeper knowledge in this field and for technicians concerned with food manufacture.'
"About this title" may belong to another edition of this title.
Book Description Elsevier Science & Technology, 1989. Book Condition: Good. 2nd. Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP83319258
Book Description Elsevier Science & Technology, 1989. Hardback,ex-library, with usual stamps and markings, in fair all round condition, suitable as a study copy. pp., 550grams, ISBN:1851663274. Bookseller Inventory # 1520054