000			01404nam a2200361 a 4500
005			20250914011222.0
008			981208s1992 xxu 00 eng
010			_a92-19970
020			_a0841224617
035			_a552367
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090			_aTX533.L5L56
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245	1	0	_aLipid oxidation in food / _cAllen J. St. Angelo, editor
260			_aWashington, D.C. : _bAmerican Chemical Society, _c1992
300			_a364 p. : _bill. ; _c23 cm.
440			_aACS symposium series _v500
500			_aDevelopment 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.
590			_a1
650		0	_aLipids _xOxidation _xCongresses
650		0	_aFood spoilage _xCongresses
700	2		_aSt. Angelo, Allen J.
711	2		_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry
711	1		_aAmerican Chemical Society. Meeting (202th : 1991 : New York)
907			_a.b11320588 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kTX533.L5L56
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990			_aman.
991			_aFakulti Sains Hayat
998			_at _b1999-05-08 _cm _da _feng _gxxu _y0 _z.b11320588
999			_c133775 _d133775