Lipid oxidation in food - St. Angelo, Allen J.; American Chemical Society. Division of Agricultural and Food Chemistry; American Chemical Society. Meeting (202th : 1991 : New York) (Washington, D.C. : American Chemical Society, 1992)
Development from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congressof North America (202nd National Meeting of the American Chemical Society), New York, August 25-30, 1991.
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Keywords: Lipids -- Oxidation -- Congresses; Food spoilage -- Congresses