Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
商品資訊
ISBN13：9781630670566
出版社：Amer Oil Chemists Society
作者：Min Hu (EDT); Charlotte Jacobsen (EDT)
出版日：2016/01/21
裝訂／頁數：精裝／564頁
規格：22.9cm*15.2cm (高/寬)
定價
：NT$ 12000 元若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.
- Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries
- Discusses lipid co-oxidation with protein since a number of food products contain both lipids and proteins
- Directed mainly toward readers working in the food and pet food industries
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