Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Big bigCover of Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

More books from Elsevier Science

bigCover of the book Droplet Wetting and Evaporation by
bigCover of the book Mind and Motion: The Bidirectional Link between Thought and Action by
bigCover of the book Archives and Societal Provenance by
bigCover of the book Improving Comfort in Clothing by
bigCover of the book Equations of State and PVT Analysis by
bigCover of the book Silicon-Germanium Strained Layers and Heterostructures by
bigCover of the book The Evolution of the US-Japan Alliance by
bigCover of the book Nanofiber Composites for Biomedical Applications by
bigCover of the book Managing Social Media in Libraries by
bigCover of the book Cancer Control by
bigCover of the book Activated Carbon Fiber and Textiles by
bigCover of the book Introduction to Clinical Reproductive Endocrinology by
bigCover of the book Gene Therapy in Neurological Disorders by
bigCover of the book Ecosystem Engineers by
bigCover of the book Biscuit, Cracker and Cookie Recipes for the Food Industry by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy